Mediterranean dish combination of a light lunch of fried hake fillets with the addition of potato salad and leeks. A lunch that is ready immediately after work and very tasty. Follow the recipe.
Ingredients: simple, total time: 50 min, 2 servings
6 Hake fillets
3–4 Tablespoons of flour
2 teaspoons of red ground pepper
1/2 teaspoon pepper
1/2 teaspoon of salt
1 teaspoon of dry spice/Vegeta
2 Tablespoons of olive oil
non-stick Teflon pan
Potato salad with Leeks:
4 medium potatoes
1/2 stalk of leek
1/2 head of onion
3/4 Tablespoon of olive oil
3 Tablespoons of apple cider vinegar
salt and pepper to taste
Preparation:
Salad:
Wash the potatoes with their skins well and put them in a deep, smaller pot to cook for about 25 to 30 minutes. After that, remove from the heat and let it cool for about 30 minutes. Potatoes should cool well before cutting.
Peel the skin of the potatoes and clean them of black dots if there are any. Cut the potatoes into rings about 5 mm thick. Place them in a deep salad bowl. Cut the leek and onion into rings and add them to the bowl. Drizzle with olive oil and vinegar, then add salt and pepper to taste. Mix carefully with two spoons so that the potatoes do not fall apart. Place it in the refrigerator to cool for 20–30 minutes. During this time, prepare the hake.
Hake:
Dry the hake fillets well with a towel and put them aside.
Mix all the dry breading ingredients well in a shallow dish.
Coat the dry fillets with the addition of dry spices and rub each piece with your hands. After that, roll them in the dry mixture and set aside.
Put a little oil in a Teflon pan and wait for it to heat up well. Fry the fillets for about 2–3 minutes on one side, then turn to the other side and fry for another 2 minutes. Serve hake with salad in shallow plates. Buon appetito!
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