We just know this dish will go swimmingly, Chef! Crispy-skin hake fillet is dolloped with a homemade creamy mayo, infused with all the good stuff when it comes to seafood: fresh, delicate dill, zesty lemon juice & briny capers. Served with a baby tomato & baby marrow salad.
Dill, Caper Mayo & Hake Salad
Dill, Caper Mayo & Hake Salad
with baby tomatoes & charred baby marrow
Hands on Time: 15 - 30 minutes
Overall Time: 20 - 35 minutes
Ingredients:
- Almonds
- Baby Marrow
- Baby Tomatoes
- Capers
- Fish
- Fresh Dill
- Lemon Juice
- Line-caught Hake Fillet/s
- Line-caught Hake Fillets
- Mayo
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Paper Towel
- Butter (optional)
A IS FOR Almonds
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED BABY MARROW
Return the pan to medium heat with a drizzle of oil. When hot, fry the baby marrow pieces until charred but still crunchy, 2-3 minutes. Remove from the pan and season.
ZESTY CAPER Mayo
In a bowl, combine the Mayo with the Capers, ½ the lemon juice (to taste), the dill, a drizzle of olive oil and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside.
COLOURFUL SALAD
To a salad bowl, add the leaves and the tomatoes. Toss with the remaining lemon juice, the charred baby marrows, and a drizzle of olive oil.
HEAVENLY 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. 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.
DELISH DISH
Plate up the golden hake and drizzle with the dill-caper Mayo. Serve the dressed salad alongside and scatter over the toasted nuts.
A IS FOR Almonds
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED BABY MARROW
Return the pan to medium heat with a drizzle of oil. When hot, fry the baby marrow pieces until charred but still crunchy, 2-3 minutes. Remove from the pan and season.
ZESTY CAPER Mayo
In a bowl, combine the Mayo with the Capers, ½ the lemon juice (to taste), the dill, a drizzle of olive oil and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside.
COLOURFUL SALAD
To a salad bowl, add the leaves and the tomatoes. Toss with the remaining lemon juice, the charred baby marrows, and a drizzle of olive oil.
HEAVENLY 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. 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.
DELISH DISH
Plate up the golden hake and drizzle with the dill-caper Mayo. Serve the dressed salad alongside and scatter over the toasted nuts.
A IS FOR Almonds
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED BABY MARROW
Return the pan to medium heat with a drizzle of oil. When hot, fry the baby marrow pieces until charred but still crunchy, 3-4 minutes. Remove from the pan and season.
ZESTY CAPER Mayo
In a bowl, combine the Mayo with the Capers, ½ the lemon juice (to taste), the dill, a drizzle of olive oil and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside.
COLOURFUL SALAD
To a salad bowl, add the leaves and the tomatoes. Toss with the remaining lemon juice, the charred baby marrows, and a drizzle of olive oil.
HEAVENLY 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. 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.
DELISH DISH
Plate up the golden hake and drizzle with the dill-caper Mayo. Serve the dressed salad alongside and scatter over the toasted nuts.
A IS FOR Almonds
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED BABY MARROW
Return the pan to medium heat with a drizzle of oil. When hot, fry the baby marrow pieces until charred but still crunchy, 3-4 minutes. Remove from the pan and season.
ZESTY CAPER Mayo
In a bowl, combine the Mayo with the Capers, ½ the lemon juice (to taste), the dill, a drizzle of olive oil and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside.
COLOURFUL SALAD
To a salad bowl, add the leaves and the tomatoes. Toss with the remaining lemon juice, the charred baby marrows, and a drizzle of olive oil.
HEAVENLY 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. 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.
DELISH DISH
Plate up the golden hake and drizzle with the dill-caper Mayo. Serve the dressed salad alongside and scatter over the toasted nuts.
Frequently Asked Questions
What is the preparation time for Dill, Caper Mayo & Hake Salad?
The preparation time for Dill, Caper Mayo & Hake Salad with baby tomatoes & charred baby marrow is between 15 and 30 minutes.
What is the total time required to make Dill, Caper Mayo & Hake Salad with baby tomatoes & charred baby marrow?
The total time required to make Dill, Caper Mayo & Hake Salad with baby tomatoes & charred baby marrow is between 20 and 35 minutes.
How many servings does Dill, Caper Mayo & Hake Salad provide?
4 servings
What are the main ingredients in Dill, Caper Mayo & Hake Salad?
Almonds, Baby Marrow, Baby Tomatoes, Capers, Fish, Fresh Dill, Lemon Juice, Line-caught Hake Fillet/s, Line-caught Hake Fillets, Mayo, Salad Leaves
What is the nutritional information of Dill, Caper Mayo & Hake Salad?
Calories: 491, Carbs: 16 grams, Fat: grams, Protein: 28.3 grams, Sugar: 9.5 grams, Salt: 604 grams
How do I prepare Dill, Caper Mayo & Hake Salad?
DELISH DISH: Plate up the golden hake and drizzle with the dill-caper mayo. Serve the dressed salad alongside and scatter over the toasted nuts. HEAVENLY 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. 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. COLOURFUL SALAD: To a salad bowl, add the leaves and the tomatoes. Toss with the remaining lemon juice, the charred baby marrows, and a drizzle of olive oil. ZESTY CAPER MAYO: In a bowl, combine the mayo with the capers, ½ the lemon juice (to taste), the dill, a drizzle of olive oil and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside. CHARRED BABY MARROW: Return the pan to medium heat with a drizzle of oil. When hot, fry the baby marrow pieces until charred but still crunchy, 2-3 minutes. Remove from the pan and season. A IS FOR ALMONDS: Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
What should be prepared from my kitchen to make Dill, Caper Mayo & Hake Salad?
Almonds, Baby Marrow, Baby Tomatoes, Capers, Fish, Fresh Dill, Lemon Juice, Line-caught Hake Fillet/s, Line-caught Hake Fillets, Mayo, Salad Leaves
How many calories does Dill, Caper Mayo & Hake Salad have?
491 calories
How much fat content does Dill, Caper Mayo & Hake Salad have?
grams
Woolies Products in this dish
