What are the main ingredients in Hake Goujon Summer Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

What is the nutritional information of Hake Goujon Summer Salad?

Calories: 595, Carbs: 65 grams, Fat: grams, Protein: 19.3 grams, Sugar: 11.1 grams, Salt: 683 grams

How do I prepare Hake Goujon Summer Salad?

HAKE GOUJONS: Return the pan to medium heat with enough oil to cover the base. When hot, fry the goujons until crispy, 2-3 minutes (shifting occasionally). Remove from the pan and drain on paper towel. Cut into bite-sized pieces and season. TARTAR DRESSING: In a small bowl, combine the mayo, the chopped gherkins, ½ the chopped dill, and seasoning. Loosen with water in 5ml increments until drizzling consistency. JUST BEFORE SERVING: In a salad bowl, combine the shredded salad leaves, the carrot ribbons, the charred corn, the lemon juice (to taste), a drizzle of olive oil, and seasoning. DINNER IS READY: Dish up the salad into bowls, scatter over the hake goujons pieces, drizzle over the tartar sauce, and garnish with the remaining dill. Get noshing, Chef! CHARRED CORN: 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, season, and set aside.

What should be prepared from my kitchen to make Hake Goujon Summer Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

Hake Goujon Summer Salad

Bring the promenade home with this simple & delicious number. A loaded salad consisting of fresh green leaves, carrot ribbons, and charred corn is topped with golden-fried hake nuggets. Finished off with lashings of a homemade tartar drizzle, and garnished with fresh dill.

Hake Goujon Summer Salad

with gherkins & tartar dressing

Hands on Time: 20 - 30 minutes

Overall Time: 25 - 35 minutes

Download the Recipe for 2

Ingredients:

Carrot
Corn
Fresh Dill
Gherkins
Lemon Juice
Line-caught Hake Goujons
Line-caugth Hake Goujons
Salad Leaves
That Mayo (Original)

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel

Serves 1

CHARRED CORN
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, season, and set aside.
HAKE GOUJONS
Return the pan to medium heat with enough oil to cover the base. When hot, fry the goujons until crispy, 2-3 minutes (shifting occasionally). Remove from the pan and drain on paper towel. Cut into bite-sized pieces and season.
TARTAR DRESSING
In a small bowl, combine the mayo, the chopped gherkins, ½ the chopped dill, and seasoning. Loosen with water in 5ml increments until drizzling consistency.
JUST BEFORE SERVING
In a salad bowl, combine the shredded salad leaves, the carrot ribbons, the charred corn, the lemon juice (to taste), a drizzle of olive oil, and seasoning.
DINNER IS READY
Dish up the salad into a bowl, scatter over the hake goujons pieces, drizzle over the tartar sauce, and garnish with the remaining dill. Get noshing, Chef!

Corn - 50g
Line-caught Hake Goujons - 1 pack
That Mayo (Original) - 30ml
Gherkins - 25ml
Fresh Dill - 4g
Salad Leaves - 20g
Carrot - 120g
Lemon Juice - 15ml

Download the Recipe

Serves 2

CHARRED CORN
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, season, and set aside.
HAKE GOUJONS
Return the pan to medium heat with enough oil to cover the base. When hot, fry the goujons until crispy, 2-3 minutes (shifting occasionally). Remove from the pan and drain on paper towel. Cut into bite-sized pieces and season.
TARTAR DRESSING
In a small bowl, combine the mayo, the chopped gherkins, ½ the chopped dill, and seasoning. Loosen with water in 5ml increments until drizzling consistency.
JUST BEFORE SERVING
In a salad bowl, combine the shredded salad leaves, the carrot ribbons, the charred corn, the lemon juice (to taste), a drizzle of olive oil, and seasoning.
DINNER IS READY
Dish up the salad into bowls, scatter over the hake goujons pieces, drizzle over the tartar sauce, and garnish with the remaining dill. Get noshing, Chef!

Corn - 100g
Line-caugth Hake Goujons - 2 packs
That Mayo (Original) - 60ml
Gherkins - 50g
Fresh Dill - 8g
Salad Leaves - 40g
Carrot - 240g
Lemon Juice - 30ml

Download the Recipe

Serves 3

CHARRED CORN
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, season, and set aside.
HAKE GOUJONS
Return the pan to medium heat with enough oil to cover the base. When hot, fry the goujons until crispy, 2-3 minutes (shifting occasionally). Remove from the pan and drain on paper towel. Cut into bite-sized pieces and season.
TARTAR DRESSING
In a small bowl, combine the mayo, the chopped gherkins, ½ the chopped dill, and seasoning. Loosen with water in 5ml increments until drizzling consistency.
JUST BEFORE SERVING
In a salad bowl, combine the shredded salad leaves, the carrot ribbons, the charred corn, the lemon juice (to taste), a drizzle of olive oil, and seasoning.
DINNER IS READY
Dish up the salad into bowls, scatter over the hake goujons pieces, drizzle over the tartar sauce, and garnish with the remaining dill. Get noshing, Chef!

Corn - 150g
Line-caught Hake Goujons - 3 packs
That Mayo (Original) - 90ml
Gherkins - 75g
Fresh Dill - 12g
Salad Leaves - 60g
Carrot - 360g
Lemon Juice - 45ml

Download the Recipe

Serves 4

CHARRED CORN
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, season, and set aside.
HAKE GOUJONS
Return the pan to medium heat with enough oil to cover the base. When hot, fry the goujons until crispy, 2-3 minutes (shifting occasionally). Remove from the pan and drain on paper towel. Cut into bite-sized pieces and season.
TARTAR DRESSING
In a small bowl, combine the mayo, the chopped gherkins, ½ the chopped dill, and seasoning. Loosen with water in 5ml increments until drizzling consistency.
JUST BEFORE SERVING
In a salad bowl, combine the shredded salad leaves, the carrot ribbons, the charred corn, the lemon juice (to taste), a drizzle of olive oil, and seasoning.
DINNER IS READY
Dish up the salad into bowls, scatter over the hake goujons pieces, drizzle over the tartar sauce, and garnish with the remaining dill. Get noshing, Chef!