Fish & Chips
with cucumber-dill salad & garlic mayo
You'll give the hake an original spin with our gomashio-herb mix - a seasoning blend made from sesame seeds and garden herbs.
Allergens:
Fish
•Sesame
•Celery
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total Time40 minutes
Cooking Time30 minutes
DifficultyEasy
Ingredients
Serving amount
250 g
Skin-on fries
¼ piece
Lemon
1 piece
Skin-on hake fillet
(Contains Fish)
½ piece
[Persian] cucumber
2.5 g
Fresh dill
(May be present Celery)
¼ piece
Red onion
¼ head
Butter lettuce
½ sachet(s)
Gomashio-herb mix
(Contains Sesame, Celery)
¼ piece
Garlic
Not included in your delivery
½ tablespoon
[Plant-based] butter
1 tablespoon
Extra virgin olive oil
1 teaspoon
Mustard
1 teaspoon
Honey [or plant-based alternative]
1 tablespoon
[Plant-based] mayonnaise
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3321 kJ
Calories794 kcal
Fat47.1 g
Saturated Fat9.3 g
Carbohydrate59.4 g
Sugar9.3 g
Dietary Fiber8.8 g
Protein29 g
Salt1.5 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Baking Sheet with Baking Paper
•Large Salad Bowl
•Small Bowl
•Tall-Sided Pan
•Paper Towel
Cooking Steps
1
- Preheat the oven to 200°C.
- Transfer the fries to a parchment-lined baking sheet and bake in the oven for 20 - 25 minutes or until golden-brown, tossing halfway.
- Season the fries with salt, then toss well to coat.
2
- Zest the lemon and then cut it into wedges. Crush or mince the garlic.
- In a small bowl, combine the mayonnaise with the garlic and a quarter teaspoon of lemon zest per person.
- Mince the onion and finely chop the dill.
- In a large salad bowl, combine the extra virgin olive oil with the mustard, honey, dill and onion. Squeeze in one lemon wedge per person, then season to taste with salt and pepper.
3
- Dice the cucumber and roughly chop the lettuce.
- Pat the hake dry with kitchen paper and season to taste with salt and pepper.
- Melt the butter in a frying pan over medium-high heat and fry the hake for 2 - 3 minutes on its skin.
- Reduce the heat and flip the hake, then fry for 1 - 2 minutes on the other side. Season with the gomashio.
4
- Shortly before serving, add the cucumber and lettuce to the salad bowl and toss well to combine with the dressing.
- Serve the hake with the salad and fries.
- Serve the garlic mayo and lemon wedges alongside.