Sunday, June 12, 2016

Marinated Hake With Potato Salad

This delicious, juicy and economical dish can be served as an appetizer and main course, and also as a light snack. This, perhaps to some unusual combinations of fish and vegetables attracts not only with its taste but also with colors. Try, then boldly engage in creating your own combinations.
Hake in this way is already prepared for a long time in my family, so has already become traditional! Very easy and kids love it, also adults who love fish less, ask for some more.


1 kilo of hake headless
5 tbsp of olive oil
1 dl of white wine
1 teaspoon of mustard
1/2 cup of lemon juice
1 cup of chopped fresh parsley leaf
2 teaspoons of garlic granular

1 kilo of potatoes
1 larger onion
1 bigger carrot
1 cup of peas
1 lemon
2 tablespoons of olive oil
2 tablespoons of sunflower oil
3 cups of hot water


Clean the fish and wipe it with a paper towel. In a smaller bowl, add olive oil, lemon juice, wine, mustard, garlic, parsley, salt, and pepper. All mix well.
In a baking pan, arrange the hake and pour over the prepared marinade and rub the marinade from all over the fish. Leave in refrigerator for 2 hours. While the fish is marinated in the refrigerator prepare vegetables for a salad.
Chop onions on the larger cubes. In the bigger pot over medium heat warm up the sunflower oil and add the chopped onion and lightly fry. Then add the chopped carrot, fry a bit and add hot water. Add the chopped potatoes in the larger cubes, peas, salt, and pepper. Reduce heat and simmer for about 15 minutes, until potatoes are tender. When the vegetables are cooked, leave to cool. In the cooled vegetables put 2 tablespoons of olive oil and the juice of one lemon. All slightly stir and leave it in the fridge to cool.
Heat over medium heat grill pans with a little oil. On heated pan put the marinated fish and slightly bake on both sides until starting to brown.

When the fish is ready serve it warm with cold potato salad.


To make your hake was well prepared, most importantly, if you are buying it fresh, clean it thoroughly in the following order: cut off the fins and head, clean the fish from the scales,intersect with a knife in the middle and remove her womb and black foreskin and wash under running lukewarm water. Then dry with the cloth and sprinkle with lemon juice to make the meat remain firm and white.

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