Hake Fillet with Golden Beet & Radish Salad

Ingredients

• 14 hake fillets (skin on, approx 160g each)
• 22 tbsp olive oil
• 31 tbsp unsalted butter
• 4Salt and freshly ground black pepper
• 5For the golden beet salad: 3 medium golden beetroots, cooked and thinly sliced
• 66 radishes, thinly sliced
• 7Small bunch of watercress or rocket
• 82 tbsp extra-virgin olive oil
• 91 tbsp white wine vinegar
• 101 tsp honey
• 111 tsp Dijon mustard
• 12Salt and pepper
• 13Optional: fresh dill or chervil to garnish

Instructions

1. 1Cook golden beetroots: Wrap in foil and roast at 180°C for 45–50 minutes until tender. Once cool enough to handle, peel and slice thinly. Alternatively, use pre-cooked golden beetroots.
2. 2Make the dressing: Whisk together extra-virgin olive oil, white wine vinegar, honey, and Dijon mustard. Season with salt and pepper.
3. 3Assemble the salad: Arrange golden beetroot slices and radishes on plates. Top with watercress or rocket. Drizzle with the dressing.
4. 4Cook the hake: Pat fillets dry and season well. Heat olive oil in a non-stick frying pan over medium-high heat. Place hake skin-side down and press gently to ensure even contact. Cook for 4–5 minutes until skin is crisp and golden.
5. 5Flip the hake and add butter. Cook for a further 1–2 minutes, basting with the butter.
6. 6Place each hake fillet alongside the salad. Garnish with fresh dill or chervil if using. Serve immediately.