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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
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
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 |
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.
Boil a kettle
Chop the waxy potatoes into bite-sized pieces
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
Meanwhile, pat the hake dry with kitchen towel and season all over with a pinch of salt
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
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
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
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
Cut the remaining lemon into wedges
Serve the hake over the minted potato salad with the green beans to the side
Sprinkle the remaining mint over the salad and garnish with a lemon wedge
Enjoy!