Home Recipe Hake fillet with golden beet and radish salad

Hake fillet with golden beet and radish salad

The perfect dish to compliment Fresh Quinlans Hake
  • Serves 4
  • 60 minutes
Hake fillet with golden beet and radish salad


  • Four Portions of Quinlan’s Hake 
  • 1 tsbp of rapeseed oil
  • salt
  • pepper


  • 300g of golden beetroot ( Available in Health Shops)
  • 1 tbsp of cider vinegar
  • 1 tbsp of rapeseed oil
  • 1 bunch of radishes trimmed and sliced
  • 2 tbsp of plain yogurt
  • 3 tbsp of mayonnaise
  • 10g of parsley
  • 5g of fresh mint, chopped
  • 5g of chives, chopped
  • salt
  • pepper
  • watercress

  1. To make the beetroot salad, cook the beetroot in their skins in boiling salted water until you can pierce them easily with a knife. This should take about 40 minutes
  2. Refresh in ice water, peel, then cut into a 2cm dice and put into a salad bowl
  3. Mix the beetroots with the cider vinegar, 1 tablespoon of rapeseed oil and the sliced radishes. Fold in the yoghurt, mayonnaise and all the herbs and season with salt and pepper
  4. Rinse the Hake under cold water and dry on paper towels. Season on both sides
  5. Heat 1 tablespoon of rapeseed oil in a large frying pan, and fry the fish for 2-3 minutes on one side. Flip it over and cook for 30 seconds on the other side
  6. Place a mound of salad in the middle of a plate and position the hake on top
  7. Finish by scattering over some fresh watercress and a drizzle of rapeseed oil


Recipe by Simon Rogan