Hake à la Meunière with Chorizo & Capers
over carrot & lentil purée with buttered almonds & spinach
Capers are a source of fibre and vitamins. They contain vitamin B6 and B12 as well as vitamins A, C and D. But you'd have to eat a lot of these flower buds to get enough of those vitamins!
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
30 g
Red split lentils
(May be present Gluten)
1 piece
Skin-on hake fillet
(Contains Vis)
½ piece
Onion
½ piece
Garlic
1 piece
Carrot
100 g
Spinach
¼ piece
Lemon
10 g
Shaved almonds
(Contains Amandelnoten May be present Pinda's, Noten, Sesamzaad)
25 g
Diced chorizo
1.5 teaspoon
Ground paprika
15 g
Capers
Not included in your delivery
½ tablespoon
Flour
1.5 tablespoon
[Plant-based] butter
½ tablespoon
Olive oil
125 milliliters
Low sodium vegetable stock
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Prepare the stock. Cut the carrot into crescents. Slice the onion into half rings and crush or mince the garlic.
Heat the olive oil in a deep frying pan over medium heat. Fry the carrots with the garlic and onion for 3 - 4 minutes, seasoning to taste with pepper. Add the lentils and the stock, then cover with the lid and bring to a boil. Allow to gently stew for 15 - 20 minutes over low heat, or until the lentils are done. Add some extra water if the lentils seem too dry.
Transfer the flour to a deep plate and season generously with salt and pepper. Pat the fish dry with kitchen paper. Coat it with the flour and tap off any excess, then set aside until later use. Melt a third of the butter in a frying pan over high heat. Fry the almonds for 3 - 4 minutes until golden, then remove from the pan and set aside.
Melt another third of the butter in the same pan over medium-high heat. Fry the chorizo with the fish for 2 - 3 minutes per side, then remove from the pan and set aside under aluminum foil. Fry the spinach in the same frying pan, allowing it to wilt and reduce. Season to taste with salt and pepper.
When the carrot and lentils are done, remove from the heat and use an immersion blender to process until smooth. Add the paprika and the rest of the butter, then season to taste with salt and pepper. Keep the purée warm over low heat, covered.
Quarter the lemon. Serve the lentil purée on plates and top with the spinach, the chorizo and the fish. Squeeze a lemon wedge over each portion and garnish with the toasted almonds and the capers. Serve the rest of the lemon wedges alongside.