Hake and Hollandaise Sauce
with parsley butter potatoes and salad
A recipe conveniently customised just to your liking.
Tags:
Family Friendly
•Calorie Smart
Allergens:
Egg
•Milk
•Sulphites
•Fish
The quantities provided above are averages only.
Total30 minutes
Cooking Time35 minutes
DifficultyEasy
Ingredients
Serving amount
500 grams
Baby Potatoes
5 grams
Parsley
100 grams
Hollandaise Sauce
(Contains: Egg, Milk)
40 grams
Salad Leaves
1 sachet(s)
Balsamic Glaze
(Contains: Sulphites)
250 grams
Hake
(Contains: Fish)
1 unit(s)
Cucumber
Not included in your delivery
1 tbsp
Butter
1 tbsp
Oil
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Sugar
Nutrition Values
Energy (kJ)2447 kJ
Energy (kcal)585 kcal
Fat37 g
of which saturates12.1 g
Carbohydrate34 g
of which sugars10.5 g
Dietary Fiber6.6 g
Protein29.9 g
Salt2.5 g
Potassium894.7 mg
Calcium58.2 mg
Iron0.7 mg
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
•Colander
•Pot with Lid
Cooking steps
1
- Boil a large pot of salted water for the potatoes.
- Halve the potatoes (quarter larger potatoes).
- When water is boiling, add the potatoes, lower the heat to medium and cook until fork tender, 15-20 mins.
- Once cooked, drain in a colander and return to the pot, off the heat.
- Cover with a lid to keep warm.
TIP: If you’re in a hurry you can boil the water in your kettle.
2
- Meanwhile, halve the cucumber lengthways. Chop widthways into 1cm semicircles.
- Roughly chop the parsley (stalks and all).
3
- Place a pan over high heat with a drizzle of oil. Season the hake fillet with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw fish
- Once the oil is hot, fry the hake for 4-5 mins each side. IMPORTANT: Fish is cooked when opaque in the middle
- Once cooked, remove from pan, cover and allow to rest.
4
- Meanwhile, add the balsamic glaze to a salad bowl along with 1 tbsp oil (per 2P).
- Mix together, season with salt and pepper then set aside.
- Just before serving, toss the salad leaves and cucumber through the dressing.
5
- Meanwhile, return the pan to medium heat and pour in the Hollandaise. Warm through gently and season with salt, pepper and sugar.
- When the potatoes are cooked and drained, add the parsley and 1 tbsp of butter (per 2P) to the pot.
- Toss the potatoes until the butter has melted.
- Season with salt and pepper.
6
- When everything is ready, share the hake between plates.
- Serve the salad and parsley butter potatoes alongside.
- Drizzle the Hollandaise over the hake to finish.
