What are the main ingredients in Stettyn’s Hake Goujons & Avo Tartar?

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

What is the nutritional information of Stettyn’s Hake Goujons & Avo Tartar?

Calories: 1053, Carbs: 76 grams, Fat: grams, Protein: 25.2 grams, Sugar: 15.3 grams, Salt: 1005 grams

How do I prepare Stettyn’s Hake Goujons & Avo Tartar?

ROAST: Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). In the final 4-5 minutes, sprinkle over the chopped almonds and roast for the remaining time. GOUJONS: Place the hake goujons on a roasting tray. Lightly drizzle with oil and season. Roast in the hot oven until crisp and cooked through, 10-12 minutes. SALAD: In a bowl, combine 1⁄2 the lemon juice and 20ml of olive oil. Add the shredded leaves, the remaining dill, and the roasted butternut & nuts. TIME TO EAT: Smear the tartar sauce on a plate, top with the golden goujons, and drizzle over the remaining lemon juice. Serve alongside the warm salad. Enjoy, Chef! TARTAR SAUCE: Halve the avocado and remove the pip. Scoop the avocado flesh into a bowl and add the mayo, the capers, the dijon, the gherkins, ½ the chopped dill, and a splash of water. Mix to combine until a chunky consistency, season, and set aside in the fridge.

What should be prepared from my kitchen to make Stettyn’s Hake Goujons & Avo Tartar?

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

Stettyn’s Hake Goujons & Avo Tartar

Name: Stettyn’s Hake Goujons & Avo Tartar
Prep time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water

Increase your confidence in the kitchen with this innovative seafood number, Chef. With unexpected twists and tasteful turns, this is the ideal dish to show off your culinary talents. Golden hake goujons adorn a sensational serving of avo tartar, dotted with dill, mayo, capers, dijon mustard & gherkins. Sided with a roasted butternut & almonds salad.

Stettyn’s Hake Goujons & Avo Tartar

with a warm butternut salad & almonds

Hands on Time: 20 - 40 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

Almonds
Avocado
Avocados
Butternut
Capers
Dijon Mustard
Fresh Dill
Gherkins
Lemon Juice
Line-caught Hake Goujons
Mayo
Salad Leaves

From your kitchen:

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

Photo of Stettyn’s Hake Goujons & Avo Tartar

Serves 1

ROAST
Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). In the final 4-5 minutes, sprinkle over the chopped almonds and roast for the remaining time.
TARTAR SAUCE
Halve the avocado and set aside half for another meal. Scoop the avocado flesh into a bowl and add the mayo, the capers, the dijon, the gherkins, ½ the chopped dill, and a splash of water. Mix to combine until a chunky consistency, season, and set aside in the fridge.
GOUJONS
Place the hake goujons on a roasting tray. Lightly drizzle with oil and season. Roast in the hot oven until crisp and cooked through, 10-12 minutes.
SALAD
In a bowl, combine 1⁄2 the lemon juice and 10ml of olive oil. Add the shredded leaves, the remaining dill, and the roasted butternut & nuts.
TIME TO EAT
Smear the tartar sauce on a plate, top with the golden goujons, and drizzle over the remaining lemon juice. Serve alongside the warm salad. Enjoy, Chef!

Butternut - 250g
Almonds - 10g
Avocado - 1
Mayo - 50ml
Capers - 10g
Dijon Mustard - 5ml
Gherkins - 20g
Fresh Dill - 3g
Line-caught Hake Goujons - 1 unit
Lemon Juice - 15ml
Salad Leaves - 20g

Download the Recipe

Serves 2

ROAST
Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). In the final 4-5 minutes, sprinkle over the chopped almonds and roast for the remaining time.
TARTAR SAUCE
Halve the avocado and remove the pip. Scoop the avocado flesh into a bowl and add the mayo, the capers, the dijon, the gherkins, ½ the chopped dill, and a splash of water. Mix to combine until a chunky consistency, season, and set aside in the fridge.
GOUJONS
Place the hake goujons on a roasting tray. Lightly drizzle with oil and season. Roast in the hot oven until crisp and cooked through, 10-12 minutes.
SALAD
In a bowl, combine 1⁄2 the lemon juice and 20ml of olive oil. Add the shredded leaves, the remaining dill, and the roasted butternut & nuts.
TIME TO EAT
Smear the tartar sauce on a plate, top with the golden goujons, and drizzle over the remaining lemon juice. Serve alongside the warm salad. Enjoy, Chef!

Butternut - 500g
Almonds - 20g
Avocado - 1
Mayo - 100ml
Capers - 20g
Dijon Mustard - 10ml
Gherkins - 40g
Fresh Dill - 5g
Line-caught Hake Goujons - 2 units
Lemon Juice - 30ml
Salad Leaves - 40g

Download the Recipe

Serves 3

ROAST
Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). In the final 4-5 minutes, sprinkle over the chopped almonds and roast for the remaining time.
TARTAR SAUCE
Halve the avocados and set aside one of the halves for another meal. Scoop the avocado flesh into a bowl and add the mayo, the capers, the dijon, the gherkins, ½ the chopped dill, and a splash of water. Mix to combine until a chunky consistency, season, and set aside in the fridge.
GOUJONS
Place the hake goujons on a roasting tray. Lightly drizzle with oil and season. Roast in the hot oven until crisp and cooked through, 10-12 minutes.
SALAD
In a bowl, combine 1⁄2 the lemon juice and 30ml of olive oil. Add the shredded leaves, the remaining dill, and the roasted butternut & nuts.
TIME TO EAT
Smear the tartar sauce on a plate, top with the golden goujons, and drizzle over the remaining lemon juice. Serve alongside the warm salad. Enjoy, Chef!

Butternut - 750g
Almonds - 30g
Avocados - 2
Mayo - 150ml
Capers - 30g
Dijon Mustard - 15ml
Gherkins - 60g
Fresh Dill - 8g
Line-caught Hake Goujons - 3 units
Lemon Juice - 45ml
Salad Leaves - 60g

Download the Recipe

Serves 4

ROAST
Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). In the final 4-5 minutes, sprinkle over the chopped almonds and roast for the remaining time.
TARTAR SAUCE
Halve the avocados and remove the pips. Scoop the avocado flesh into a bowl and add the mayo, the capers, the dijon, the gherkins, ½ the chopped dill, and a splash of water. Mix to combine until a chunky consistency, season, and set aside in the fridge.
GOUJONS
Place the hake goujons on a roasting tray. Lightly drizzle with oil and season. Roast in the hot oven until crisp and cooked through, 10-12 minutes.
SALAD
In a bowl, combine 1⁄2 the lemon juice and 40ml of olive oil. Add the shredded leaves, the remaining dill, and the roasted butternut & nuts.
TIME TO EAT
Smear the tartar sauce on a plate, top with the golden goujons, and drizzle over the remaining lemon juice. Serve alongside the warm salad. Enjoy, Chef!