Gluten Free · Main Meals · Paleo Diet Friendly · Recipes

Pan fried Hake with a Beetroot & Radish Salad 

Post workout meal, on the table in less than 15 minutes and it was oh so satisfying and simple! You could make some greens to serve on the side, but I was after speed and simplicity. 

Equipment required 

1 mandolin with julienne attachment or julienne tool 

1 small mixing bowl 

1 lrg fry pan 

Shopping list for 2 people

2 fillets of hake, skin on 

2 small or 1 large beetroot, any colour is fine 

6 salad radishes 

1 tbsp apple cider vinegar 

1-2 tbsp of mayonnaise, depending on size of beetroot and your taste 

1 tsp of Dijon mustard 

Small bunch of parsley 

Small bunch of fresh mint 

Salt and pepper 

Oil of choice for frying, I used rapeseed and butter 

Method to the madness 

Trim and peel your beetroot and slice it with the julienne tool. Trim you radishes and also slice. Place the veg in a mixing bowl

Roughly chop your fresh herbs 

To the veg mix add in the apple cider vinegar, mayonnaise and Dijon mustard with some salt and pepper – taste for seasoning. Add some more mayonnaise or mustard if you feel it needs it

Toss through the fresh herbs, leaving a few for garnish. Mix all the salad ingredients together and set aside

Place a glug of oil in the pan with a knob of butter and heat to a medium high heat. Place the fish skin down and cook for about 3-4 minutes, depending on the size of your fillet – you want crispy golden skin 
Flip the fish and cook for about 2 minutes on the other side until cooked through 

Serve the salad topped with the fish and sprinkle with fresh herbs. You could also serve with fresh lemon, also I don’t think it needed it



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