In winter we tend to crave richer food, which is often why Chefs think they have to wait until warmer days to enjoy a perfectly crispy-skinned piece of hake. Not so, Chef! With the right sauce, like this creamy caper & garlic sauce, and the right accompaniments, like earthy beetroot & kale roasted in the oven, you can savour seafood 365 days of the year.
Crispy Kale, Hake & Beets
Crispy Kale, Hake & Beets
with a garlic-caper sauce
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Beetroot
- Capers
- Creme Fraiche
- Cucumber
- Danish-style Feta
- Fish
- Garlic Clove
- Garlic Cloves
- Kale
- Line-caught Hake Fillet/s
- Line-caught Hake Fillets
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Paper Towel
- Butter
- Sugar/Sweetener/Honey (optional)
UN-BEET-ABLE ROAST
Preheat the oven to 200°C. Spread the Beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway). Place the kale in a bowl with a drizzle of olive oil and seasoning. Using your hands, massage until softened and coated.
CAPER-GARLIC SAUCE
Boil the kettle. Place a pan over medium-high heat with knob of butter. When melted, add the garlic, and the Capers. Fry until fragrant, about 1-2 minutes (shifting constantly). Remove from the heat and stir through the crème fraîche. Season, add a sweetener (optional & to taste), loosen with a splash of water if too thick, and cover.
FETA SALAD
In a bowl, combine the salad leaves, the Cucumber half-moons, the feta, a drizzle of olive oil, and seasoning.
HAIL TO THE Kale
When the beets have 10 minutes remaining, give the tray a shift and scatter over the dressed Kale. Roast for the remaining time.
HOOKED ON HAKE
Place a pan over 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. Remove from the pan and season.
WHAT A PLATE
Plate up the hake and drizzle over the garlic & caper sauce. Side with the fresh salad, the crispy Kale and the Beetroot. Perfection, Chef!
UN-BEET-ABLE ROAST
Preheat the oven to 200°C. Spread the Beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway). Place the kale in a bowl with a drizzle of olive oil and seasoning. Using your hands, massage until softened and coated.
CAPER-GARLIC SAUCE
Boil the kettle. Place a pan over medium-high heat with knob of butter. When melted, add the garlic, and the Capers. Fry until fragrant, about 1-2 minutes (shifting constantly). Remove from the heat and stir through the crème fraîche. Season, add a sweetener (optional & to taste), loosen with a splash of water if too thick, and cover.
FETA SALAD
In a bowl, combine the salad leaves, the Cucumber half-moons, the feta, a drizzle of olive oil, and seasoning.
HAIL TO THE Kale
When the beets have 10 minutes remaining, give the tray a shift and scatter over the dressed Kale. Roast for the remaining time.
HOOKED ON HAKE
Place a pan over 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. Remove from the pan and season.
WHAT A PLATE
Plate up the hake and drizzle over the garlic & caper sauce. Side with the fresh salad, the crispy Kale and the Beetroot. Perfection, Chef!
UN-BEET-ABLE ROAST
Preheat the oven to 200°C. Spread the Beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway). Place the kale in a bowl with a drizzle of olive oil and seasoning. Using your hands, massage until softened and coated.
CAPER-GARLIC SAUCE
Boil the kettle. Place a pan over medium-high heat with knob of butter. When melted, add the garlic, and the Capers. Fry until fragrant, about 1-2 minutes (shifting constantly). Remove from the heat and stir through the crème fraîche. Season, add a sweetener (optional & to taste), loosen with a splash of water if too thick, and cover.
FETA SALAD
In a bowl, combine the salad leaves, the Cucumber half-moons, the feta, a drizzle of olive oil, and seasoning.
HAIL TO THE Kale
When the beets have 10 minutes remaining, give the tray a shift and scatter over the dressed Kale. Roast for the remaining time.
HOOKED ON HAKE
Place a pan over 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. Remove from the pan and season.
WHAT A PLATE
Plate up the hake and drizzle over the garlic & caper sauce. Side with the fresh salad, the crispy Kale and the Beetroot. Perfection, Chef!
UN-BEET-ABLE ROAST
Preheat the oven to 200°C. Spread the Beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway). Place the kale in a bowl with a drizzle of olive oil and seasoning. Using your hands, massage until softened and coated.
CAPER-GARLIC SAUCE
Boil the kettle. Place a pan over medium-high heat with knob of butter. When melted, add the garlic, and the Capers. Fry until fragrant, about 1-2 minutes (shifting constantly). Remove from the heat and stir through the crème fraîche. Season, add a sweetener (optional & to taste), loosen with a splash of water if too thick, and cover.
FETA SALAD
In a bowl, combine the salad leaves, the Cucumber half-moons, the feta, a drizzle of olive oil, and seasoning.
HAIL TO THE Kale
When the beets have 10 minutes remaining, give the tray a shift and scatter over the dressed Kale. Roast for the remaining time.
HOOKED ON HAKE
Place a pan over 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. Remove from the pan and season.
WHAT A PLATE
Plate up the hake and drizzle over the garlic & caper sauce. Side with the fresh salad, the crispy Kale and the Beetroot. Perfection, Chef!
Frequently Asked Questions
What is the preparation time for Crispy Kale, Hake & Beets?
The preparation time for Crispy Kale, Hake & Beets with a garlic-caper sauce is between 25 and 40 minutes.
What is the total time required to make Crispy Kale, Hake & Beets with a garlic-caper sauce?
The total time required to make Crispy Kale, Hake & Beets with a garlic-caper sauce is between 40 and 55 minutes.
How many servings does Crispy Kale, Hake & Beets provide?
4 servings
What are the main ingredients in Crispy Kale, Hake & Beets?
Beetroot, Capers, Creme Fraiche, Cucumber, Danish-style Feta, Fish, Garlic Clove, Garlic Cloves, Kale, Line-caught Hake Fillet/s, Line-caught Hake Fillets, Salad Leaves
What is the nutritional information of Crispy Kale, Hake & Beets?
Calories: 364, Carbs: 20 grams, Fat: grams, Protein: 32.6 grams, Sugar: 4.6 grams, Salt: 846 grams
How do I prepare Crispy Kale, Hake & Beets?
WHAT A PLATE: Plate up the hake and drizzle over the garlic & caper sauce. Side with the fresh salad, the crispy kale and the beetroot. Perfection, Chef! HOOKED ON HAKE: Place a pan over 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. Remove from the pan and season. HAIL TO THE KALE: When the beets have 10 minutes remaining, give the tray a shift and scatter over the dressed kale. Roast for the remaining time. FETA SALAD: In a bowl, combine the salad leaves, the cucumber half-moons, the feta, a drizzle of olive oil, and seasoning. CAPER-GARLIC SAUCE: Boil the kettle. Place a pan over medium-high heat with knob of butter. When melted, add the garlic, and the capers. Fry until fragrant, about 1-2 minutes (shifting constantly). Remove from the heat and stir through the crème fraîche. Season, add a sweetener (optional & to taste), loosen with a splash of water if too thick, and cover. UN-BEET-ABLE ROAST: Preheat the oven to 200°C. Spread the beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway). Place the kale in a bowl with a drizzle of olive oil and seasoning. Using your hands, massage until softened and coated.
What should be prepared from my kitchen to make Crispy Kale, Hake & Beets?
Beetroot, Capers, Creme Fraiche, Cucumber, Danish-style Feta, Fish, Garlic Clove, Garlic Cloves, Kale, Line-caught Hake Fillet/s, Line-caught Hake Fillets, Salad Leaves
How many calories does Crispy Kale, Hake & Beets have?
364 calories
How much fat content does Crispy Kale, Hake & Beets have?
grams
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