Golden hake goujons are nestled next to velvety smooth potato mash and an apple & walnut-studded salad, all crowned with a sprinkle of chopped chives.
Hake Goujons & Apple Salad
Hake Goujons & Apple Salad
with toasted walnuts & a smooth potato mash
Hands on Time: 25 - 40 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Apple
- Apples
- Danish-style Feta
- Fresh Chives
- Green Leaves
- Line-caught Hake Goujons
- Potato
- Red Wine Vinegar
- Walnuts
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter (optional)
- Milk (optional)
MAKE THE MASH
Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
FRY THE GOUJONS
Place a pan over 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, drain on paper towel, and season.
TOAST THE WALNUTS
Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SUMMER SALAD
In a salad bowl, combine the vinegar (to taste) and a drizzle of olive oil. Toss through the apple wedges, the shredded leaves, the drained feta, and the toasted nuts. Season.
TIME TO EAT
Plate up the buttery mash. Side with the golden goujons and the apple & walnut salad. Garnish with a sprinkle of the chopped chives. Well done, Chef!
Potato - 200g
Line-caught Hake Goujons - 1 pack
Walnuts - 10g
Red Wine Vinegar - 10ml
Apple - 1
Green Leaves - 20g
Danish-style Feta - 30g
Fresh Chives - 3g
MAKE THE MASH
Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
FRY THE GOUJONS
Place a pan over 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, drain on paper towel, and season.
TOAST THE WALNUTS
Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SUMMER SALAD
In a salad bowl, combine the vinegar (to taste) and a drizzle of olive oil. Toss through the apple wedges, the shredded leaves, the drained feta, and the toasted nuts. Season.
TIME TO EAT
Plate up the buttery mash. Side with the golden goujons and the apple & walnut salad. Garnish with a sprinkle of the chopped chives. Well done, Chef!
Potato - 400g
Line-caught Hake Goujons - 2 packs
Walnuts - 20g
Red Wine Vinegar - 20ml
Apple - 1
Green Leaves - 40g
Danish-style Feta - 60g
Fresh Chives - 5g
MAKE THE MASH
Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
FRY THE GOUJONS
Place a pan over 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, drain on paper towel, and season.
TOAST THE WALNUTS
Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SUMMER SALAD
In a salad bowl, combine the vinegar (to taste) and a drizzle of olive oil. Toss through the apple wedges, the shredded leaves, the drained feta, and the toasted nuts. Season.
TIME TO EAT
Plate up the buttery mash. Side with the golden goujons and the apple & walnut salad. Garnish with a sprinkle of the chopped chives. Well done, Chef!
Potato - 600g
Line-caught Hake Goujons - 3 packs
Walnuts - 30g
Red Wine Vinegar - 30ml
Apples - 2
Green Leaves - 60g
Danish-style Feta - 90g
Fresh Chives - 8g
MAKE THE MASH
Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
FRY THE GOUJONS
Place a pan over 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, drain on paper towel, and season.
TOAST THE WALNUTS
Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SUMMER SALAD
In a salad bowl, combine the vinegar (to taste) and a drizzle of olive oil. Toss through the apple wedges, the shredded leaves, the drained feta, and the toasted nuts. Season.
TIME TO EAT
Plate up the buttery mash. Side with the golden goujons and the apple & walnut salad. Garnish with a sprinkle of the chopped chives. Well done, Chef!
Potato - 800g
Line-caught Hake Goujons - 4 packs
Walnuts - 40g
Red Wine Vinegar - 40ml
Apples - 2
Green Leaves - 80g
Danish-style Feta - 120g
Fresh Chives - 10g
Woolies Products in this dish
