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Amble Development
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Amble Development2016-03-09 12:00:362016-03-09 12:00:36Salmon & Whiting Fish BallsSERVES 4
INGREDIENTS
- 4 x 100g hake escallops
- 1 tbsp of rapeseed oil
- salt pepper
Beetroot salad
- 300g of golden beetroot
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1 tbsp of cider vinegar
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1 tbsp of rapeseed oil
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1 bunch of radishes, trimmed and sliced
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2 tbsp of plain yoghurt
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3 tbsp of mayonnaise
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10g of parsley
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5g of fresh mint, chopped
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5g of chives, chopped
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salt pepper
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To plate 2 tbsp of rapeseed oil & 50g of watercress
INSTRUCTIONS:
- 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.
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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.
SOME MORE TASTY RECIPES
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2560
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Amble Development
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Amble Development2016-03-09 12:00:362016-03-09 12:00:36Salmon & Whiting Fish Balls
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2560
2560
Amble Development
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Amble Development2016-01-05 15:53:042016-01-05 15:54:28Baked Whiting with French Mustard Sauce
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2560
2560
Amble Development
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Amble Development2016-01-05 15:42:352016-01-05 16:00:43Steamed Minted Whiting with Soured Cream
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Amble Development
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Amble Development2016-03-09 11:33:332016-03-09 11:33:33Thai Fish Cakes
