Hake and Carrot Mash
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Hake and Carrot Mash

Hake and Carrot Mash

with baby spinach and almonds

Carrots and potatoes are pureed to a velvety consistency and topped with tender wilted spinach and golden fried fish in this healthy and delicious dish.

Tags:
Eat Me First
Discovery
Under 650 calories
Allergens:
Mustard
Fish
Almonds
Barley
Wheat
Total Time40 minutes
Cooking Time20 minutes
DifficultyMedium

Ingredients

Serving amount

1 sachet(s)

Paprika

(Contains Mustard)

240 grams

Baby Spinach

2 unit(s)

Carrot

250 grams

Hake

(Contains Fish)

1 unit(s)

Onion

1 unit(s)

Lemon

15 grams

Almonds

(Contains Almonds May be present Sesame, Cereals containing gluten, Peanut)

1 sachet(s)

Chicken Stock

(Contains Barley, Wheat)

1 unit(s)

Potatoes

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Flour

to taste

Water

sideBannerName

Nutrition Values

Energy (kJ)1753 kJ
Energy (kcal)419 kcal
Fat11.8 g
of which saturates1.5 g
Carbohydrate51.9 g
of which sugars15.2 g
Dietary Fiber0.1 g
Protein33 g
Cholesterol0 mg
Salt2.14 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Immersion blender
Pan with Lid
Pot with Lid

Instructions

Get Prepped
1
  • Dilute the stock powder in 200ml boiling water (double for 4p).
  • Trim the carrot, then halve lengthways (no need to peel). Chop into ½ cm thick half-moons. 
  • Halve, peel and chop the onion into small pieces.
  • Chop the potatoes into 2cm chunks (no need to peel).
  • Cut the lemon into 4 wedges.
Toast the Almonds
2
  • Place a large pan over medium heat (no oil).
  • Dry-fry the almonds until toasted, 3-4 mins. Remove from the pan and set aside. Remove pan from heat.
  • Place a pot over medium-high heat with a drizzle of oil.
  • Fry the onion until softened, stirring occasionally, 4-5 mins. Add carrots and potatoes. Season with salt and pepper.
  • Pour in the stock and cook, covered, over medium heat until fork tender, 15-20 mins. Stir occasionally to prevent sticking.
Flour the Fish
3
  • Meanwhile, add 2 tbsp flour (double for 4p) to a plate or bowl. 
  • Pat the hake dry with kitchen paper. IMPORTANT: Wash hands and equipment after handling raw fish. 
  • Dip the hake in the flour to coat evenly on all sides. 
  • Shake off excess flour, season with salt and pepper and set aside.
Blend the Veg
4
  • Once the carrot and potatoes are cooked, remove from the heat.
  • Add a drizzle of oil, the paprika and a pinch of salt and pepper to the pot.
  • Blend to a pureed texture.

TIP: Add a splash of water to get a smoother consistency.

Cook the Hake
5
  • Return your pan to medium-high heat with a drizzle of oil.
  • Once hot, fry the fish on one side until golden, 2-3 mins. Turn and cook for 2-3 mins on the other side.
  • Once cooked, transfer the hake from the pan and cover to keep warm. IMPORTANT: Fish is cooked when opaque in the middle.
  • Return the pan to medium-low heat (without oil).
  • Add the spinach along with a splash of water. Season with salt and pepper. Cook until wilted, 2-3 mins.
Finish and Serve
6
  • Dish up the carrot and potato puree, placing the fish and wilted spinach on top.
  • Serve lemon wedges on the side for squeezing over. 
  • Garnish with toasted almonds and a final sprinkling of pepper.
Meal right image

Explore Similar Recipes

Meal left image