Hake in Hollandaise Sauce

Name: Hake in Hollandaise Sauce with carrot, peas and roasted potatoes
Total time: 30 min
Yield: 2
Cuisine: European
Ingredients: 100 grams Hollandaise Sauce; 250 grams Hake; 1 sachet(s) Crispy Onions; 1 unit(s) Garlic; 120 grams Peas; 2 sachet(s) Paprika; 2 unit(s) Carrot; 500 grams Baby Potatoes; to taste Oil; to taste Salt; to taste Pepper; to taste Water; to taste Sugar

with carrot, peas and roasted potatoes

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The richness of hollandaise sauce is an ideal pairing for the perfectly baked hake in this recipe.

Tags:

Family Friendly

•Calorie Smart

Allergens:

Mustard

•Egg

•Milk

•Fish

•Wheat

The quantities provided above are averages only.

Total30 minutes

Cooking Time35 minutes

DifficultyEasy

Ingredients

Serving amount

100 grams

Hollandaise Sauce

(Contains: Mustard, Egg, Milk)

250 grams

Hake

(Contains: Fish)

1 sachet(s)

Crispy Onions

(Contains: Wheat)

1 unit(s)

Garlic

120 grams

Peas

2 sachet(s)

Paprika

(Contains: Mustard)

2 unit(s)

Carrot

500 grams

Baby Potatoes

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

to taste

Sugar

Nutrition Values

Energy (kJ)2708 kJ

Energy (kcal)647 kcal

Fat29 g

of which saturates8.2 g

Carbohydrate67.2 g

of which sugars16.1 g

Dietary Fiber0.5 g

Protein34.8 g

Cholesterol0 mg

Salt2.33 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

•Grater

•Baking Sheet with Baking Paper

•Pan with Lid

Cooking Steps

Preheat the oven to 240°C/220°C fan/gas mark 9.
Halve the potatoes lengthways, quartering any larger pieces, and pop onto a lined baking tray.
Toss with half the paprika, salt, pepper and a drizzle of oil.
Spread out in a single layer.
Roast on the top shelf of the oven until fork tender, 25-35 mins.

Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
Peel and grate the garlic (or use a garlic press).
Pop the carrots onto a large (lined) baking tray.
Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
Bake on the middle shelf until tender, 20-25 mins. Turn halfway through.

Pat the hake with kitchen paper.
Drizzle with oil and season with remaining paprika, salt and pepper.
Lay the hake next to the carrot and bake in the oven until cooked through,10-15 mins. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.

Meanwhile, place a small pot over medium-high heat with a drizzle of oil.
Add the peas and garlic. Fry for 3-5 mins and season to taste with salt and pepper.
Remove from the pot and cover to keep warm.

Return the pot to a medium heat and pour in the hollandaise.
Gently warm through. Season to taste with salt, pepper and sugar.

When everything is ready, share the hake between plates.
Serve the veg and potatoes alongside.
Drizzle the sauce over the hake to finish and scatter over the crispy onion.