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Hake and Hollandaise Sauce

Hake and Hollandaise Sauce

with parsley butter potatoes and salad

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A recipe conveniently customised just to your liking.

Tags:
Calorie Smart
•Family Friendly
Allergens:
Fish
•Sulphites
•Egg
•Milk

The quantities provided above are averages only.

Total
Cooking Time
DifficultyEasy
Serving amount

5 grams

Parsley

1 unit(s)

Cucumber

500 grams

Baby Potatoes

250 grams

Hake

(Contains: Fish)

1 sachet(s)

Balsamic Glaze

(Contains: Sulphites)

100 grams

Hollandaise Sauce

(Contains: Egg, Milk)

40 grams

Salad Leaves

Not included in your delivery

1 tbsp

Butter

1 tbsp

Oil

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Sugar

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.
•Colander
•Pot with Lid

Cooking steps

Boil the Potatoes
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.

Get Prepped
2
  • Meanwhile, halve the cucumber lengthways. Chop widthways into 1cm semicircles.
  • Roughly chop the parsley (stalks and all).
Cook the Hake
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.
Make the Dressing
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.
Finishing Touches
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.
Serve and Enjoy
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.
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