Hake and Carrot Puree
with baby spinach and toasted 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:
Blender Needed
•Under 650 calories
•Eat Me First
Allergens:
Mustard
•Fish
•Almonds
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
1 unit(s)
Potatoes
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Flour
to taste
Water
Nutrition Values
Energy (kcal)400 kcal
Energy (kJ)1675 kJ
Fat10.5 g
of which saturates1.3 g
Carbohydrate51.8 g
of which sugars13.6 g
Dietary Fiber0 g
Protein32.2 g
Cholesterol0 mg
Salt2.56 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
Instructions
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.
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.
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.
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.
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.
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.
