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Recipes Hake
Hake Burgers With Iceberg Lettuce, Tartare Sauce And Skin Potatoes
- For the tartare sauce
We finely chop the pickled cucumber and capers. In a bowl, we toss in the mix along with the lime juice and zest, mayonnaise, chive, parsley and pepper and stir until combined. - For the hake
We coat the hake fillet rolls in flour, egg and breadcrumbs and fry in a pan with sunflower oil at 180 °C until golden brown. - For the skin potatoes
We cut the potatoes in wedges and boil them in salted water for 8 minutes. We strain them and then fry them in sunflower oil until golden brown. We drain on absorbent paper towels and sprinkle with salt and pepper, oregano and paprika.
Ingredients:
- 1 pack Pescanova hake fillet roll
- 6 burger buns
- ½ iceberg lettuce
- 1 tomato, sliced
- 4 potatoes, cut in 4 quarters
- 30g pickled cucumber
- 30g capers
- 140g mayonnaise
- zest and juice of 1 lime
- 2 tbsp chive, finely chopped
- 2 tbsp parsley, finely chopped
- Salt,pepper,oregano,sweet paprika
- Sunflower oil, for frying
- 3 eggs
- 100g all-purpose flour
- 200g breadcrumbs
