What are the main ingredients in Harry Hartman’s Lemon & Herb Hake?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

What is the nutritional information of Harry Hartman’s Lemon & Herb Hake?

Calories: 634, Carbs: 66 grams, Fat: grams, Protein: 40.3 grams, Sugar: 8.6 grams, Salt: 813 grams

How do I prepare Harry Hartman’s Lemon & Herb Hake?

BUTTERY POTATOES: Place the potato pieces in a pot (with a lid) of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and season. Cover and shake until the butter is melted. Set aside. PREP THE HERBS: Rinse the fresh herbs. Pick and roughly chop the dill and the parsley. Set aside. Pick and roughly chop ½ the rinsed mint, reserve the whole leaves, and set aside. ZESTY CRUMB: Place a pan over medium-high heat with 60g of butter and a drizzle of oil. Once melted, add the grated garlic and fry until fragrant, 1-2 minutes (shifting constantly). Mix through the breadcrumbs until completely coated in the melted butter. Fry until lightly toasted and golden, 30 seconds to 1 minute. Remove from the heat and mix through the chopped dill, the chopped parsley, the lemon zest (to taste), and seasoning. Remove from the pan and set aside. CREAMY PEA SALAD: Loosen the creme fraiche with water in 5ml increments until drizzling consistency. To the pot of boiled potato, mix through the peas, the chopped mint (to taste), the loosened crème fraîche, the shredded leaves, and the radish rounds. Season and set aside. CRISPY HAKE: Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). Pat the hake dry with paper towel. When hot, fry the hake skin-side down until crispy, 3-4 minutes. Flip and fry the other side until cooked through, 3-4 minutes. In the final minute, baste the fish with a knob of butter (optional), the juice from 2 lemon wedges, and the NOMU rub. Remove from the pan, reserve the pan juices, and season. SEA-RIOUSLY GOOD FOOD: Serve up the golden hake and drizzle with any reserved pan juices. Garnish the fish with the herby crumb. Side with the minty pea potato salad and crumble over the feta. Garnish with the reserved mint leaves and serve any remaining lemon on the side.

What should be prepared from my kitchen to make Harry Hartman’s Lemon & Herb Hake?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

Harry Hartman’s Lemon & Herb Hake

We will have you hooked on hake with just one bite of this dish, Chef. Our bait will be the golden, crispy hake that is topped with a garlic, lemon zest & fresh herb panko breadcrumb. Then you will be reeled in hook, line & sinker with a creamy crème fraîche, fresh mint & potato salad with pops of peas & radish rounds.

Harry Hartman’s Lemon & Herb Hake

with a minty pea & potato salad

Hands on Time: 25 - 45 minutes

Overall Time: 35 - 55 minutes

Download the Recipe for 2

Ingredients:

Creme Fraiche
Danish-style Feta
Fish
Garlic Clove
Garlic Cloves
Lemon
Line-caught Hake Fillet
Line-caught Hake Fillets
Mixed Herbs
NOMU Seafood Rub
Panko Breadcrumbs
Peas
Potato
Radish
Salad Leaves

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter

Photo of Harry Hartman’s Lemon & Herb Hake

Serves 1

BUTTERY POTATOES
Place the potato pieces in a pot (with a lid) of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and season. Cover and shake until the butter is melted. Set aside.
PREP THE HERBS
Rinse the fresh herbs. Pick and roughly chop the dill and the parsley. Set aside. Pick and roughly chop ½ the rinsed mint, reserve the whole leaves, and set aside.
ZESTY CRUMB
Place a pan over medium-high heat with 30g of butter and a drizzle of oil. Once melted, add the grated garlic and fry until fragrant, 1-2 minutes (shifting constantly). Mix through the breadcrumbs until completely coated in the melted butter. Fry until lightly toasted and golden, 30 seconds to 1 minute. Remove from the heat and mix through the chopped dill, the chopped parsley, the lemon zest (to taste), and seasoning. Remove from the pan and set aside.
CREAMY PEA SALAD
Loosen the creme fraiche with water in 5ml increments until drizzling consistency. To the pot of boiled potato, mix through the peas, the chopped mint (to taste), the loosened crème fraîche, the shredded leaves, and the radish rounds. Season and set aside.
CRISPY HAKE
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). Pat the hake dry with paper towel. When hot, fry the hake skin-side down until crispy, 3-4 minutes. Flip and fry the other side until cooked through, 3-4 minutes. In the final minute, baste the fish with a knob of butter (optional), the juice from 1 lemon wedge, and the NOMU rub. Remove from the pan, reserve the pan juices, and season.
SEA-RIOUSLY GOOD FOOD
Serve up the golden hake and drizzle with any reserved pan juices. Garnish the fish with the herby crumb. Side with the minty pea potato salad and crumble over the feta. Garnish with the reserved mint leaves and serve any remaining lemon on the side.

Potato - 200g
Mixed Herbs - 9g
Garlic Clove - 1
Panko Breadcrumbs - 40ml
Lemon - 1
Crème Fraîche - 30ml
Peas - 50g
Salad Leaves - 20g
Radish - 20g
Line-caught Hake Fillet - 1
NOMU Seafood Rub - 5ml
Danish-style Feta - 30g

Download the Recipe

Serves 2

BUTTERY POTATOES
Place the potato pieces in a pot (with a lid) of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and season. Cover and shake until the butter is melted. Set aside.
PREP THE HERBS
Rinse the fresh herbs. Pick and roughly chop the dill and the parsley. Set aside. Pick and roughly chop ½ the rinsed mint, reserve the whole leaves, and set aside.
ZESTY CRUMB
Place a pan over medium-high heat with 60g of butter and a drizzle of oil. Once melted, add the grated garlic and fry until fragrant, 1-2 minutes (shifting constantly). Mix through the breadcrumbs until completely coated in the melted butter. Fry until lightly toasted and golden, 30 seconds to 1 minute. Remove from the heat and mix through the chopped dill, the chopped parsley, the lemon zest (to taste), and seasoning. Remove from the pan and set aside.
CREAMY PEA SALAD
Loosen the creme fraiche with water in 5ml increments until drizzling consistency. To the pot of boiled potato, mix through the peas, the chopped mint (to taste), the loosened crème fraîche, the shredded leaves, and the radish rounds. Season and set aside.
CRISPY HAKE
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). Pat the hake dry with paper towel. When hot, fry the hake skin-side down until crispy, 3-4 minutes. Flip and fry the other side until cooked through, 3-4 minutes. In the final minute, baste the fish with a knob of butter (optional), the juice from 2 lemon wedges, and the NOMU rub. Remove from the pan, reserve the pan juices, and season.
SEA-RIOUSLY GOOD FOOD
Serve up the golden hake and drizzle with any reserved pan juices. Garnish the fish with the herby crumb. Side with the minty pea potato salad and crumble over the feta. Garnish with the reserved mint leaves and serve any remaining lemon on the side.

Potato - 400g
Mixed Herbs - 15g
Garlic Clove - 1
Panko Breadcrumbs - 80g
Lemon - 1
Crème Fraîche - 60ml
Peas - 100g
Salad Leaves - 40g
Radish - 40g
Line-caught Hake Fillets - 2
NOMU Seafood Rub - 10ml
Danish-style Feta - 60g

Download the Recipe

Serves 3

BUTTERY POTATOES
Place the potato pieces in a pot (with a lid) of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and season. Cover and shake until the butter is melted. Set aside.
PREP THE HERBS
Rinse the fresh herbs. Pick and roughly chop the dill and the parsley. Set aside. Pick and roughly chop ½ the rinsed mint, reserve the whole leaves, and set aside.
ZESTY CRUMB
Place a pan over medium-high heat with 90g of butter and a drizzle of oil. Once melted, add the grated garlic and fry until fragrant, 1-2 minutes (shifting constantly). Mix through the breadcrumbs until completely coated in the melted butter. Fry until lightly toasted and golden, 30 seconds to 1 minute. Remove from the heat and mix through the chopped dill, the chopped parsley, the lemon zest (to taste), and seasoning. Remove from the pan and set aside.
CREAMY PEA SALAD
Loosen the creme fraiche with water in 5ml increments until drizzling consistency. To the pot of boiled potato, mix through the peas, the chopped mint (to taste), the loosened crème fraîche, the shredded leaves, and the radish rounds. Season and set aside.
CRISPY HAKE
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). Pat the hake dry with paper towel. When hot, fry the hake skin-side down until crispy, 3-4 minutes. Flip and fry the other side until cooked through, 3-4 minutes. In the final minute, baste the fish with a knob of butter (optional), the juice from 3 lemon wedges, and the NOMU rub. Remove from the pan, reserve the pan juices, and season.
SEA-RIOUSLY GOOD FOOD
Serve up the golden hake and drizzle with any reserved pan juices. Garnish the fish with the herby crumb. Side with the minty pea potato salad and crumble over the feta. Garnish with the reserved mint leaves and serve any remaining lemon on the side.

Potato - 600g
Mixed Herbs - 24g
Garlic Cloves - 2
Panko Breadcrumbs - 125ml
Lemon - 1
Crème Fraîche - 90ml
Peas - 150g
Salad Leaves - 60g
Radish - 60g
Line-caught Hake Fillets - 3
NOMU Seafood Rub - 15ml
Danish-style Feta - 90g

Download the Recipe

Serves 4

BUTTERY POTATOES
Place the potato pieces in a pot (with a lid) of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and season. Cover and shake until the butter is melted. Set aside.
PREP THE HERBS
Rinse the fresh herbs. Pick and roughly chop the dill and the parsley. Set aside. Pick and roughly chop ½ the rinsed mint, reserve the whole leaves, and set aside.
ZESTY CRUMB
Place a pan over medium-high heat with 120g of butter and a drizzle of oil. Once melted, add the grated garlic and fry until fragrant, 1-2 minutes (shifting constantly). Mix through the breadcrumbs until completely coated in the melted butter. Fry until lightly toasted and golden, 30 seconds to 1 minute. Remove from the heat and mix through the chopped dill, the chopped parsley, the lemon zest (to taste), and seasoning. Remove from the pan and set aside.
CREAMY PEA SALAD
Loosen the creme fraiche with water in 5ml increments until drizzling consistency. To the pot of boiled potato, mix through the peas, the chopped mint (to taste), the loosened crème fraîche, the shredded leaves, and the radish rounds. Season and set aside.
CRISPY HAKE
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). Pat the hake dry with paper towel. When hot, fry the hake skin-side down until crispy, 3-4 minutes. Flip and fry the other side until cooked through, 3-4 minutes. In the final minute, baste the fish with a knob of butter (optional), the juice from 4 lemon wedges, and the NOMU rub. Remove from the pan, reserve the pan juices, and season.
SEA-RIOUSLY GOOD FOOD
Serve up the golden hake and drizzle with any reserved pan juices. Garnish the fish with the herby crumb. Side with the minty pea potato salad and crumble over the feta. Garnish with the reserved mint leaves and serve any remaining lemon on the side.