Photo: Anna Pelzer
Roasted hake with braised ham hock, mustard sauce, pickled cucumber and warm potato salad
32 ingredients
Serves 4
openrecipes
Flakes of gammon accompany fried hake. Try making the pickled cucumbers a couple of days in advance for the best taste.
Estimated Nutrition (whole recipe, rough)
988
Calories
30g
Protein
45g
Fat
119g
Carbs
Counts 22 of 23 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 22 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Banana | 1 medium (118g) | 105 |
| Butter | 1 tbsp (14g) | 102 |
| Honey | 1 tbsp (21g) | 64 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Purslane | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ½ cucumber
- 25g/1fl oz white wine vinegar
- 35g/1¼oz sugar
- 1 tsp salt
- 35ml/1fl oz white wine
- 50g/1¾oz honey
- 1 x 500g/1lb 2oz gammon
- 3 garlic
- 2 sprigs fresh thyme
- 1 fresh bay leaf
- 5 black pepper
- 4 banana shallots
- 1 garlic
- 1g fresh thyme
- 100ml/3½fl oz white wine
- 50ml/2fl oz white wine vinegar
- 150ml/5fl oz double cream
- 250g/9oz butter
- 1 tsp wholegrain Pommery mustard
- 1 tsp Dijon smooth mustard
- 1½ tsp English mustard
- 2 large waxy potatoes
- 500ml/18fl oz fish stock
- pinch salt
- 1 tsp chopped chives
- 1 tsp finely chopped shallot
- 1 tbsp vinaigrette dressing (made from 10% vinegar to 90% olive oil and flavoured with tarragon)
- 4 x 170g/6oz hake
- ½ lemon
- sea salt
- 2 tbsp olive oil
- sea purslane and sea aster, to garnish
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes