Hake fillet with crispy crust served on sea kale pillows

Ingredients

Cooking

Cut hake fillet into 4 portions, season with salt and pepper, roll it in flour.
Fry fillet portions in a mixture of olive oil and butter until golden crust.
Cut carrots, tomatoes and iceberg lettuce into thin strips. Mix with sea kale, season with olive oil and lemon juice.
Form vegetable pillows from the mixture of vegetables and put them on the serving plates.
Place the hake fillets on the pillows and serve.

Recipes

All recipes

Openwork pancakes with sour cream and caviar

Dutch hot dog

Vegetable pancakes with ‘Stolnaya’ caviar imitation and fennel

All recipes