A light refreshing salad is paired with golden hake goujons to bring you an explosion of crunch, crispiness, and that satisfying crackling sound when you bite down on these crispy-coated hake goujons, sided with loaded bulgur wheat featuring julienne carrots & pops of charred corn. Finished with fresh dill and balanced with a mayo drizzle.
Hake Goujon Spring Salad
Hake Goujon Spring Salad
with julienne carrots & mayo dressing
Hands on Time: 20 - 25 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Bulgur Wheat
- Corn
- Fresh Dill
- Gherkins
- Julienne Carrots
- Lemon Juice
- Line-caught Hake Goujons
- Mayo
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
CHARRED Corn
Boil the kettle. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. While the corn is frying, loosen the mayo with a splash of water until drizzling consistency.
LOADED BULGUR
Place the bulgur wheat in a pot with 150ml of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 6-8 minutes. Drain, if necessary, and fluff with a fork. Add the chopped Gherkins, the rinsed leaves, the julienne carrots, the lemon juice, the charred corn, and seasoning.
GO, GO GOUJONS
Return the pan to medium heat with enough oil to cover the base. When hot, fry the goujons until golden and crispy, 3-4 minutes (shifting occasionally). Remove from the pan and drain on paper towel. Season.
DILL-ICIOUS DINNER
Plate up the loaded bulgur with the crispy goujons. Drizzle over the Mayo and sprinkle over the picked dill.
CHARRED Corn
Boil the kettle. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. While the corn is frying, loosen the mayo with a splash of water until drizzling consistency.
LOADED BULGUR
Place the bulgur wheat in a pot with 300ml of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 6-8 minutes. Drain, if necessary, and fluff with a fork. Add the chopped Gherkins, the rinsed leaves, the julienne carrots, the lemon juice, the charred corn, and seasoning.
GO, GO GOUJONS
Return the pan to medium heat with enough oil to cover the base. When hot, fry the goujons until golden and crispy, 3-4 minutes (shifting occasionally). Remove from the pan and drain on paper towel. Season.
DILL-ICIOUS DINNER
Plate up the loaded bulgur with the crispy goujons. Drizzle over the Mayo and sprinkle over the picked dill.
CHARRED Corn
Boil the kettle. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside. While the corn is frying, loosen the mayo with a splash of water until drizzling consistency.
LOADED BULGUR
Place the bulgur wheat in a pot with 450ml of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 8-10 minutes. Drain, if necessary, and fluff with a fork. Add the chopped Gherkins, the rinsed leaves, the julienne carrots, the lemon juice, the charred corn, and seasoning.
GO, GO GOUJONS
Return the pan to medium heat with enough oil to cover the base. When hot, fry the goujons until golden and crispy, 3-4 minutes (shifting occasionally). Remove from the pan and drain on paper towel. Season.
DILL-ICIOUS DINNER
Plate up the loaded bulgur with the crispy goujons. Drizzle over the Mayo and sprinkle over the picked dill.
CHARRED Corn
Boil the kettle. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside. While the corn is frying, loosen the mayo with a splash of water until drizzling consistency.
LOADED BULGUR
Place the bulgur wheat in a pot with 600ml of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 8-10 minutes. Drain, if necessary, and fluff with a fork. Add the chopped Gherkins, the rinsed leaves, the julienne carrots, the lemon juice, the charred corn, and seasoning.
GO, GO GOUJONS
Return the pan to medium heat with enough oil to cover the base. When hot, fry the goujons until golden and crispy, 3-4 minutes (shifting occasionally). Remove from the pan and drain on paper towel. Season.
DILL-ICIOUS DINNER
Plate up the loaded bulgur with the crispy goujons. Drizzle over the Mayo and sprinkle over the picked dill.
Frequently Asked Questions
What is the preparation time for Hake Goujon Spring Salad?
The preparation time for Hake Goujon Spring Salad with julienne carrots & mayo dressing is between 20 and 25 minutes.
What is the total time required to make Hake Goujon Spring Salad with julienne carrots & mayo dressing?
The total time required to make Hake Goujon Spring Salad with julienne carrots & mayo dressing is between 20 and 25 minutes.
How many servings does Hake Goujon Spring Salad provide?
4 servings
What are the main ingredients in Hake Goujon Spring Salad?
Bulgur Wheat, Corn, Fresh Dill, Gherkins, Julienne Carrots, Lemon Juice, Line-caught Hake Goujons, Mayo, Salad Leaves
What is the nutritional information of Hake Goujon Spring Salad?
Calories: 910, Carbs: 103 grams, Fat: grams, Protein: 26.1 grams, Sugar: 13.7 grams, Salt: 727 grams
How do I prepare Hake Goujon Spring Salad?
DILL-ICIOUS DINNER: Plate up the loaded bulgur with the crispy goujons. Drizzle over the mayo and sprinkle over the picked dill. GO, GO GOUJONS: Return the pan to medium heat with enough oil to cover the base. When hot, fry the goujons until golden and crispy, 3-4 minutes (shifting occasionally). Remove from the pan and drain on paper towel. Season. LOADED BULGUR: Place the bulgur wheat in a pot with 300ml of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 6-8 minutes. Drain, if necessary, and fluff with a fork. Add the chopped gherkins, the rinsed leaves, the julienne carrots, the lemon juice, the charred corn, and seasoning. CHARRED CORN: Boil the kettle. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. While the corn is frying, loosen the mayo with a splash of water until drizzling consistency.
What should be prepared from my kitchen to make Hake Goujon Spring Salad?
Bulgur Wheat, Corn, Fresh Dill, Gherkins, Julienne Carrots, Lemon Juice, Line-caught Hake Goujons, Mayo, Salad Leaves
How many calories does Hake Goujon Spring Salad have?
910 calories
How much fat content does Hake Goujon Spring Salad have?
grams