Photo: Ernest Porzi
Hake a la romana, sautéed lentils and jamón iberico, lemon and olive oil mayonnaise
21 ingredients
30 min + 30 min
Serves 4
openrecipes
Great flavours combined into a winning weekend meal – fish in batter served with rich lentils and homemade mayo.
Estimated Nutrition (whole recipe, rough)
880
Calories
53g
Protein
24g
Fat
111g
Carbs
Counts 13 of 15 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Green Lentil | not in our table | 0 |
| Sunflower Oil | 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
- 1 tbsp extra-virgin olive oil
- 1 shallot
- 1 carrot
- 1 bay leaf
- 150g/5½oz dried small green lentils
- 500ml/18fl oz chicken stock
- and freshly ground sea saltblack pepper
- 40g/1½oz baby spinach
- 50g/1¾oz jamón iberico, cut into1cm/½in cubes
- 1 large free-range egg yolk
- 1 tbsp lemon juice
- ½ tsp Dijon mustard
- flakes sea salt
- 75ml/2½fl oz extra virgin olive oil
- 75ml/2½fl oz sunflower oil
- 2 tbsp chopped parsley
- , for frying olive oil
- 4 x 170g/6oz hake
- 100g/3½oz plain flour
- 2 large free-range eggs
- and freshly ground sea saltblack pepper
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