A simple, tasty dinner of feta and herb-crusted hake, served with a sweet carrot purée, and a fresh salad of cucumber, olives, and onion.
Feta & Herb Hake
Feta & Herb Hake
with a Greek-style salad & carrot purée
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Balsamic Vinegar
- Carrot
- Cucumber
- Danish-style Feta
- Fish
- Fresh Dill
- Line-caught Hake Fillet
- Line-caught Hake Fillets
- Onion
- Onions
- Pitted Kalamata Olives
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Blender
- Paper Towel
- Butter
AROMATICS
Boil the kettle. Place a pot over a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the Carrot rounds and ½ the chopped onion until slightly softened and starting to brown, 2-3 minutes (shifting occasionally). Pour in 200ml of boiling water, cover with the lid, and simmer until the carrots are soft, 8-10 minutes.
GREEK SALAD
In a salad bowl, combine the Cucumber, the drained olives, the remaining onion (to taste), the balsamic vinegar, a drizzle of olive oil, and seasoning. Just before serving, toss through the shredded salad leaves. In a separate bowl, combine ½ the chopped dill with the crumbled feta.
PURÉE
When the carrots are soft, remove from the pot and place in a blender with any remaining water from the pot. Add a knob of butter and seasoning. Blend until a smooth purée, adding more boiling water if necessary. Cover and set aside.
FRY THE Fish
Pat the hake dry with paper towel and season. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Fish, skin-side down, until the skin is crispy and golden, 3-5 minutes. Flip, add a knob of butter, and fry until cooked through, 2-3 minutes (constantly basting the fish with the butter). Remove from the pan.
Fish FEAST
Smear the Carrot purée on one side of the plate. Place the hake on top. Coat the fish in the dill & feta mix. Side with the fresh Greek-style salad and sprinkle over the remaining dill. Beautiful, Chef!
AROMATICS
Boil the kettle. Place a pot over a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the Carrot rounds and ½ the chopped onion until slightly softened and starting to brown, 2-3 minutes (shifting occasionally). Pour in 400ml of boiling water, cover with the lid, and simmer until the carrots are soft, 8-10 minutes.
GREEK SALAD
In a salad bowl, combine the Cucumber, the drained olives, the remaining onion (to taste), the balsamic vinegar, a drizzle of olive oil, and seasoning. Just before serving, toss through the shredded salad leaves. In a separate bowl, combine ½ the chopped dill with the crumbled feta.
PURÉE
When the carrots are soft, remove from the pot and place in a blender with any remaining water from the pot. Add a knob of butter and seasoning. Blend until a smooth purée, adding more boiling water if necessary. Cover and set aside.
FRY THE Fish
Pat the hake dry with paper towel and season. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Fish, skin-side down, until the skin is crispy and golden, 3-5 minutes. Flip, add a knob of butter, and fry until cooked through, 2-3 minutes (constantly basting the fish with the butter). Remove from the pan.
Fish FEAST
Smear the Carrot purée on one side of the plate. Place the hake on top. Coat the fish in the dill & feta mix. Side with the fresh Greek-style salad and sprinkle over the remaining dill. Beautiful, Chef!
AROMATICS
Boil the kettle. Place a pot over a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the Carrot rounds and ½ the chopped onion until slightly softened and starting to brown, 4-5 minutes (shifting occasionally). Pour in 600ml of boiling water, cover with the lid, and simmer until the carrots are soft, 12-15 minutes.
GREEK SALAD
In a salad bowl, combine the Cucumber, the drained olives, the remaining onion (to taste), the balsamic vinegar, a drizzle of olive oil, and seasoning. Just before serving, toss through the shredded salad leaves. In a separate bowl, combine ½ the chopped dill with the crumbled feta.
PURÉE
When the carrots are soft, remove from the pot and place in a blender with any remaining water from the pot. Add a knob of butter and seasoning. Blend until a smooth purée, adding more boiling water if necessary. Cover and set aside.
FRY THE Fish
Pat the hake dry with paper towel and season. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Fish, skin-side down, until the skin is crispy and golden, 3-5 minutes. Flip, add a knob of butter, and fry until cooked through, 2-3 minutes (constantly basting the fish with the butter). Remove from the pan.
Fish FEAST
Smear the Carrot purée on one side of the plate. Place the hake on top. Coat the fish in the dill & feta mix. Side with the fresh Greek-style salad and sprinkle over the remaining dill. Beautiful, Chef!
AROMATICS
Boil the kettle. Place a pot over a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the Carrot rounds and ½ the chopped onion until slightly softened and starting to brown, 4-5 minutes (shifting occasionally). Pour in 800ml of boiling water, cover with the lid, and simmer until the carrots are soft, 12-15 minutes.
GREEK SALAD
In a salad bowl, combine the Cucumber, the drained olives, the remaining onion (to taste), the balsamic vinegar, a drizzle of olive oil, and seasoning. Just before serving, toss through the shredded salad leaves. In a separate bowl, combine ½ the chopped dill with the crumbled feta.
PURÉE
When the carrots are soft, remove from the pot and place in a blender with any remaining water from the pot. Add a knob of butter and seasoning. Blend until a smooth purée, adding more boiling water if necessary. Cover and set aside.
FRY THE Fish
Pat the hake dry with paper towel and season. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Fish, skin-side down, until the skin is crispy and golden, 3-5 minutes. Flip, add a knob of butter, and fry until cooked through, 2-3 minutes (constantly basting the fish with the butter). Remove from the pan.
Fish FEAST
Smear the Carrot purée on one side of the plate. Place the hake on top. Coat the fish in the dill & feta mix. Side with the fresh Greek-style salad and sprinkle over the remaining dill. Beautiful, Chef!
Frequently Asked Questions
What is the preparation time for Feta & Herb Hake?
The preparation time for Feta & Herb Hake with a Greek-style salad & carrot purée is between 25 and 45 minutes.
What is the total time required to make Feta & Herb Hake with a Greek-style salad & carrot purée?
The total time required to make Feta & Herb Hake with a Greek-style salad & carrot purée is between 40 and 60 minutes.
How many servings does Feta & Herb Hake provide?
4 servings
What are the main ingredients in Feta & Herb Hake?
Balsamic Vinegar, Carrot, Cucumber, Danish-style Feta, Fish, Fresh Dill, Line-caught Hake Fillet, Line-caught Hake Fillets, Onion, Onions, Pitted Kalamata Olives, Salad Leaves
What is the nutritional information of Feta & Herb Hake?
Calories: 401, Carbs: 42 grams, Fat: grams, Protein: 30.5 grams, Sugar: 21.5 grams, Salt: 628 grams
How do I prepare Feta & Herb Hake?
GREEK SALAD: In a salad bowl, combine the cucumber, the drained olives, the remaining onion (to taste), the balsamic vinegar, a drizzle of olive oil, and seasoning. Just before serving, toss through the shredded salad leaves. In a separate bowl, combine ½ the chopped dill with the crumbled feta. FISH FEAST: Smear the carrot purée on one side of the plate. Place the hake on top. Coat the fish in the dill & feta mix. Side with the fresh Greek-style salad and sprinkle over the remaining dill. Beautiful, Chef! FRY THE FISH: Pat the hake dry with paper towel and season. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the fish, skin-side down, until the skin is crispy and golden, 3-5 minutes. Flip, add a knob of butter, and fry until cooked through, 2-3 minutes (constantly basting the fish with the butter). Remove from the pan. PURÉE: When the carrots are soft, remove from the pot and place in a blender with any remaining water from the pot. Add a knob of butter and seasoning. Blend until a smooth purée, adding more boiling water if necessary. Cover and set aside. AROMATICS: Boil the kettle. Place a pot over a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the carrot rounds and ½ the chopped onion until slightly softened and starting to brown, 2-3 minutes (shifting occasionally). Pour in 400ml of boiling water, cover with the lid, and simmer until the carrots are soft, 8-10 minutes.
What should be prepared from my kitchen to make Feta & Herb Hake?
Balsamic Vinegar, Carrot, Cucumber, Danish-style Feta, Fish, Fresh Dill, Line-caught Hake Fillet, Line-caught Hake Fillets, Onion, Onions, Pitted Kalamata Olives, Salad Leaves
How many calories does Feta & Herb Hake have?
401 calories
How much fat content does Feta & Herb Hake have?
grams
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