Hake fillet with golden beet and radish salad

Chef

Simon Rogan

Ingredients

HAKE

• 4 hake escalopes, each weighing 100g
• 1 tbsp of rapeseed oil
• Salt
• Pepper

BEETROOT SALAD

• 300g of golden beetroot
• 1 tbsp of cider vinegar
• 1 tbsp of rapeseed oil
• 1 bunch of radishes, trimmed and sliced
• 2 tbsp of plain yoghurt
• 3 tbsp of mayonnaise
• 10g of parsley
• 5g of fresh mint, chopped
• 5g of chives, chopped
• salt
• pepper

TO PLATE

• 2 tbsp of rapeseed oil
• 50g of watercress

Method

1. To make the beetroot salad, cook the beetroot in their skins in boiling salted water until you can pierce them easily with a knife. This should take about 40 minutes
2. Refresh in ice water, peel, then cut into a 2cm dice and put into a salad bowl
3. Mix the beetroots with the cider vinegar, 1 tablespoon of rapeseed oil and the sliced radishes. Fold in the yoghurt, mayonnaise and all the herbs and season with salt and pepper
4. Rinse the hake under cold water and dry on paper towels. Season on both sides
5. Heat 1 tablespoon of rapeseed oil in a large frying pan, and fry the fish for 2-3 minutes on one side. Flip it over and cook for 30 seconds on the other side
6. Place a mound of salad in the middle of a plate and position the hake on top
7. Finish by scattering over some fresh watercress and a drizzle of rapeseed oil