Citrus and spice are in the culinary spotlight with this recipe, Chef! This delicious duo elevates pan-seared hake fillet with dollops of spiced citrus dressing-infused yoghurt with herbaceous coriander, together with a serving of oven-roasted kale & earthy beetroot coated in lime & orange juice. Finished with toasted seeds.
Hake & Carrot Beetroot Slaw
Hake & Carrot Beetroot Slaw
with fresh coriander & a citrus dressing
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Beetroot
- Carrot
- Citrus Dressing
- Dried Pomegranate Gems
- Fish
- Fresh Coriander
- Golden Sultanas
- Kale
- Line-caught Hake Fillet
- Line-caught Hake Fillets
- Low Fat Plain Yoghurt
- NOMU Seafood Rub
- Seed Mix
- Spice Mix
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
ROASTED BEET & Kale
Preheat the oven to 200°C. Spread the Beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, massage until softened and coated. In the final 10 minutes, remove the beetroot from the oven and scatter over the kale. Roast for the remaining time until crispy.
TOASTED SEEDS
Place the seed mix in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CITRUS DRESSING
In a bowl, combine the citrus dressing, the spice mix, 20ml of olive oil, and seasoning. In a separate bowl, mix together ¼ of the spiced citrus dressing, the yoghurt, ½ the chopped coriander, and seasoning.
SWEET, SPICY SALAD
In a salad bowl, toss together the crispy Kale, the roasted Beetroot, the carrot matchsticks, the pomegranate gems, the chopped sultanas, and the remaining spiced citrus dressing.
HEAVENLY HAKE
Return the pan to medium heat with a drizzle of oil and a knob of butter. 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 1-2 minutes, add the NOMU rub. Remove from the pan and season.
SENSATIONAL SEAFOOD DINNER
Plate up the dressed Beetroot & carrot salad. Scatter over the toasted seeds and garnish with the remaining coriander. Dollop over the coriander yoghurt. Side with the golden hake.
ROASTED BEET & Kale
Preheat the oven to 200°C. Spread the Beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, massage until softened and coated. In the final 10 minutes, remove the beetroot from the oven and scatter over the kale. Roast for the remaining time until crispy.
TOASTED SEEDS
Place the seed mix in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CITRUS DRESSING
In a bowl, combine the citrus dressing, the spice mix, 40ml of olive oil, and seasoning. In a separate bowl, mix together ¼ of the spiced citrus dressing, the yoghurt, ½ the chopped coriander, and seasoning.
SWEET, SPICY SALAD
In a salad bowl, toss together the crispy Kale, the roasted Beetroot, the carrot matchsticks, the pomegranate gems, the chopped sultanas, and the remaining spiced citrus dressing.
HEAVENLY HAKE
Return the pan to medium heat with a drizzle of oil and a knob of butter. 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 1-2 minutes, add the NOMU rub. Remove from the pan and season.
SENSATIONAL SEAFOOD DINNER
Plate up the dressed Beetroot & carrot salad. Scatter over the toasted seeds and garnish with the remaining coriander. Dollop over the coriander yoghurt. Side with the golden hake.
ROASTED BEET & Kale
Preheat the oven to 200°C. Spread the Beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway). Place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, massage until softened and coated. In the final 10 minutes, remove the beetroot from the oven and scatter over the kale. Roast for the remaining time until crispy.
TOASTED SEEDS
Place the seed mix in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CITRUS DRESSING
In a bowl, combine the citrus dressing, the spice mix, 60ml of olive oil, and seasoning. In a separate bowl, mix together ¼ of the spiced citrus dressing, the yoghurt, ½ the chopped coriander, and seasoning.
SWEET, SPICY SALAD
In a salad bowl, toss together the crispy Kale, the roasted Beetroot, the carrot matchsticks, the pomegranate gems, the chopped sultanas, and the remaining spiced citrus dressing.
HEAVENLY HAKE
Return the pan to medium heat with a drizzle of oil and a knob of butter. 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 1-2 minutes, add the NOMU rub. Remove from the pan and season.
SENSATIONAL SEAFOOD DINNER
Plate up the dressed Beetroot & carrot salad. Scatter over the toasted seeds and garnish with the remaining coriander. Dollop over the coriander yoghurt. Side with the golden hake.
ROASTED BEET & Kale
Preheat the oven to 200°C. Spread the Beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway). Place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, massage until softened and coated. In the final 10 minutes, remove the beetroot from the oven and scatter over the kale. Roast for the remaining time until crispy.
TOASTED SEEDS
Place the seed mix in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CITRUS DRESSING
In a bowl, combine the citrus dressing, the spice mix, 80ml of olive oil, and seasoning. In a separate bowl, mix together ¼ of the spiced citrus dressing, the yoghurt, ½ the chopped coriander, and seasoning.
SWEET, SPICY SALAD
In a salad bowl, toss together the crispy Kale, the roasted Beetroot, the carrot matchsticks, the pomegranate gems, the chopped sultanas, and the remaining spiced citrus dressing.
HEAVENLY HAKE
Return the pan to medium heat with a drizzle of oil and a knob of butter. 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 1-2 minutes, add the NOMU rub. Remove from the pan and season.
SENSATIONAL SEAFOOD DINNER
Plate up the dressed Beetroot & carrot salad. Scatter over the toasted seeds and garnish with the remaining coriander. Dollop over the coriander yoghurt. Side with the golden hake.
Frequently Asked Questions
What is the preparation time for Hake & Carrot Beetroot Slaw?
The preparation time for Hake & Carrot Beetroot Slaw with fresh coriander & a citrus dressing is between 25 and 45 minutes.
What is the total time required to make Hake & Carrot Beetroot Slaw with fresh coriander & a citrus dressing?
The total time required to make Hake & Carrot Beetroot Slaw with fresh coriander & a citrus dressing is between 40 and 60 minutes.
How many servings does Hake & Carrot Beetroot Slaw provide?
4 servings
What are the main ingredients in Hake & Carrot Beetroot Slaw?
Beetroot, Carrot, Citrus Dressing, Dried Pomegranate Gems, Fish, Fresh Coriander, Golden Sultanas, Kale, Line-caught Hake Fillet, Line-caught Hake Fillets, Low Fat Plain Yoghurt, NOMU Seafood Rub, Seed Mix, Spice Mix
What is the nutritional information of Hake & Carrot Beetroot Slaw?
Calories: 455, Carbs: 51 grams, Fat: grams, Protein: 35.9 grams, Sugar: 22.5 grams, Salt: 901 grams
How do I prepare Hake & Carrot Beetroot Slaw?
SENSATIONAL SEAFOOD DINNER: Plate up the dressed beetroot & carrot salad. Scatter over the toasted seeds and garnish with the remaining coriander. Dollop over the coriander yoghurt. Side with the golden hake. HEAVENLY HAKE: Return the pan to medium heat with a drizzle of oil and a knob of butter. 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 1-2 minutes, add the NOMU rub. Remove from the pan and season. SWEET, SPICY SALAD: In a salad bowl, toss together the crispy kale, the roasted beetroot, the carrot matchsticks, the pomegranate gems, the chopped sultanas, and the remaining spiced citrus dressing. CITRUS DRESSING: In a bowl, combine the citrus dressing, the spice mix, 40ml of olive oil, and seasoning. In a separate bowl, mix together ¼ of the spiced citrus dressing, the yoghurt, ½ the chopped coriander, and seasoning. TOASTED SEEDS: Place the seed mix in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. ROASTED BEET & KALE: Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, massage until softened and coated. In the final 10 minutes, remove the beetroot from the oven and scatter over the kale. Roast for the remaining time until crispy.
What should be prepared from my kitchen to make Hake & Carrot Beetroot Slaw?
Beetroot, Carrot, Citrus Dressing, Dried Pomegranate Gems, Fish, Fresh Coriander, Golden Sultanas, Kale, Line-caught Hake Fillet, Line-caught Hake Fillets, Low Fat Plain Yoghurt, NOMU Seafood Rub, Seed Mix, Spice Mix
How many calories does Hake & Carrot Beetroot Slaw have?
455 calories
How much fat content does Hake & Carrot Beetroot Slaw have?
grams
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