British Hake With Minted Potato Salad & Green Beans
(214 reviews from our customers)
Prep Time
20 min
Cuisine
British
The beautifully delicate flavour of our wild British hake works perfectly with this simple, bright-tasting dish! You'll make a lemon dressing to bring fresh citrus flavour to the minted potato salad, and serve with green beans on the side. Mint! (Gluten and dairy-free, suitable for coeliacs.)
Prep Time
20 min
Cuisine
British
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2 x 125g hake fillets<span class="strong">†</span>
Typical Values
per 100g
per serving
Energy
518 kJ 124 kcal
325072 kJ 77664 kcal
Fat of which saturates
5.6 g 1.2 g
3500.6 g 750.1 g
Carbohydrate of which sugars
0.1 g 0 g
38.8 g 5.2 g
Fibre
0 g
7 g
Protein
17.9 g
11255.4 g
Salt
0.3 g
187.5 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 lemon
lemon
10g mint
mint (100%)
400g waxy potatoes
potato
120g trimmed fine green beans
green beans (100%)
2 x 125g hake fillets
hake (fish)(100%)
Allergens
Allergens highlighted by † (fish)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Boil a kettle
Chop the waxy potatoes into bite-sized pieces
2
Add the potatoes to a pot of boiling water with a pinch of salt, bring to the boil over a high heat and cook for an initial 10-15 min
3
Meanwhile, pat the hake dry with kitchen towel and season all over with a pinch of salt
4
Once the potatoes have been cooking for 10-15 min, add the green beans and cook for 5 min further or until the potatoes are fork tender
5
Meanwhile, heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat
Once hot, add the hake, skin-side down, cook for 4-5 min or until the skin has started to crisp
Flip the fish and cook for 1-2 min further or until cooked through
Tip: your fish is cooked when it turns opaque and flakes easily
6
Once the potatoes are tender, drain everything and rinse under the cold tap until cooled slightly
Return everything to the pot and carefully transfer the green beans to a plate
7
Chop the mint leaves finely, discard the stalk
Cut the lemon[s] in half
Add the juice of 1/2 [1]lemon and a generous drizzle of olive oil to the potatoes
Season with salt and crush the potatoes with a fork
Add half the chopped mint and give everything a good mix up – this is your minted potato salad
8
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