Dulse-Crusted Hake with Champ
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Ingredients
- 4 hake fillets
- 10 g dulse
- 40 g breadcrumbs
- 500 g potatoes
- 2 spring onions
- 40 g butter
- 80 ml whole milk
Nutrition (per serving)
- Calories
- 365 kcal
- Protein
- 31.5 g
- Carbohydrate
- 28.2 g
- of which sugars
- 2.8 g
- Fat
- 12.7 g
- of which saturates
- 6.4 g
- Fibre
- 4.3 g
- Salt
- 0.90 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Peel and chop the potatoes and boil for 15-18 minutes until tender.
- 2
Meanwhile, finely crush the dulse and mix with the breadcrumbs.
- 3
Press the dulse and breadcrumb mixture onto one side of each hake fillet.
- 4
Heat a little of the butter in a frying pan and fry the hake, crust-side down first, for 3-4 minutes, then turn and cook for a further 2-3 minutes until cooked through.
- 5
Drain the potatoes and mash with the remaining butter and the whole milk, then stir through the chopped spring onions to make the champ.
- 6
Pile the champ onto plates and top with the dulse-crusted hake.
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