Hake Salad with Potatoes, Carrots, and Olives, a fresh and nutritious dish, ideal for those looking for a light option, but rich in flavor. It’s also a great solution for a light dinner, a buffet, or to take to the office or a picnic!
A burst of Mediterranean flavors, perfect for summer days or as a light and delicious side dish.
Why love it? First of all, it’s light and nutritious, ideal for a healthy meal without sacrificing taste. Then, it’s easy to prepare, a few steps for a chef-like result, and it’s very versatile. Great cold, perfect to bring to the beach or the office.
If you don’t have hake, or you don’t like it, you can substitute it with cod, plaice, perch, or desalted salt cod. These white-fleshed fish adapt perfectly to the recipe, offering a delicate flavor and a similar texture that pairs well with the other ingredients in the salad.
I found this recipe in a cooking magazine and wanted to try making it. We liked it a lot!! Try it right away and let yourself be conquered by its freshness!
Let’s see together how to make the Hake Salad with Potatoes, Carrots, and Olives. Prepare the ingredients and let’s start!!
And if you try it, don’t forget to let me know in the comments on my Facebook page HERE. I look forward to it.
Gabriella
Other tasty recipes to try:
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- 1.32 lbs hake (I used 4 hake hearts)
- 1/2 glass dry white wine
- 3 leaves bay leaves
- 2 potatoes
- 1 carrot
- to taste olives (green and black or Taggiasca)
- 1/2 red Tropea onion
- 1 stalk celery
- salt
- whole peppercorns
- 4 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- to taste chopped parsley
- salt
- pepper
Tools
- 1 Saucepan
- 1 Small pot
- 1 Electric grater
- 1 Bowl
- 1 Small bowl
- 1 Chopper
Steps
First, cook the hake. If you are using fresh hake, clean the fillets by removing any bones. Fill a saucepan halfway with cold water, add bay leaves, white wine, salt and pepper. As soon as the water starts to boil, add the hake and cook for about 5 minutes from when it resumes boiling.
You can also steam the hake for about 10-15 minutes, or until it becomes tender and flakes easily with a fork.
Once cooked, drain it, let it cool down, then gently flake it into pieces and set aside.
Meanwhile, wash and peel the potatoes. Cut them into cubes about 1 cm and boil them
in a pot covered with water, for about 8-10 minutes, or until they are tender yet firm. Drain them and let them cool.In a large bowl, combine the flaked hake, the cooled potato cubes, the olives, the finely chopped onion, the celery, and the julienned carrots (I used the Moulinex Shredder Grater).
Emulsify in a small bowl the extra virgin olive oil with salt and lemon juice. Wash and finely chop the parsley and add it to the salad.
Pour the dressing into the salad and gently mix all the ingredients to combine flavors, being careful not to break the hake too much. Cover the bowl with plastic wrap and let the salad rest in the fridge for at least 30 minutes before serving. This will allow the flavors to meld.
Serve the salad cold or at room temperature. Here is the Hake Salad with Potatoes, Carrots, and Olives ready. Enjoy your meal!
Freshness and Taste in One Dish!
A burst of Mediterranean flavors
See you at the next recipe
Storage
You can store the Hake Salad with Potatoes, Carrots, and Olives for 2-3 days in the refrigerator, sealed in an airtight container.
I do not recommend freezing the salad once prepared. Potatoes and celery tend to lose their crispy texture and become mushy after thawing, compromising the quality of the dish.
If the salad seems a bit dry after storage, add a drizzle of extra virgin olive oil and, if desired, a few drops of fresh lemon juice.
Tips and Suggestions
– Opt for fresh hake fillets. The flavor will be more delicate and the texture firmer.
– If you used frozen hake, make sure it is completely thawed before cooking. If you prefer, you can use perch or cod instead of hake.
– For an extra touch, you can add some halved cherry tomatoes or desalinated capers.
– For an even richer sea touch, you can add boiled and chopped shrimp, or cooked and thinly sliced squid or calamari. And for a more refined and smoky version, try adding some cubes of smoked swordfish, without the need for cooking.
– For an even richer sea touch, you can add boiled and chopped shrimp, or cooked and thinly sliced squid or calamari. And for a more refined and smoky version, try adding some cubes of smoked swordfish, without the need for cooking.
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FAQ (Questions and Answers)
What other fish can I use instead of hake?
You can replace hake with other white and delicate fish like cod, perch, or even plaice fillets. For a more pronounced flavor, you can opt for desalted and boiled salt cod.
Can I add other ingredients?
Absolutely! This salad is very versatile. You can add cherry tomatoes, capers, green beans, peas, different types of olives, or even sweet corn. For a more complete meal, try adding chickpeas or cannellini beans.
Can I prepare the vegetables in advance?
Yes, you can boil the potatoes in advance and store them in the refrigerator. Chop the celery and grate the carrot and parsley just before assembling the salad to maintain their freshness and crispness.
Is the salad suitable for children?
Yes, it is a light and nutritious dish, generally well accepted by children. Make sure to remove all bones from the fish and cut the vegetables into small, easy-to-chew pieces.
Is it a suitable dish for those on a diet?
Yes, it is an excellent choice for a balanced diet. It is rich in lean protein from the fish and fiber from the vegetables. Limit the amount of oil if you are monitoring your caloric intake, but do not eliminate it entirely, as it is essential for the absorption of fat-soluble vitamins and for taste.
