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
- 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
- Refresh in ice water, peel, then cut into a 2cm dice and put into a salad bowl
- 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
- Rinse the hake under cold water and dry on paper towels. Season on both sides
- 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
- Place a mound of salad in the middle of a plate and position the hake on top
- Finish by scattering over some fresh watercress and a drizzle of rapeseed oil
