A Recipe by Simon Rogan

Hake fillet with Golden beet and radish salad

Serves 4


4 hake escallops, weighing 100g each

2 tablespoons rapeseed oil

300g golden beetroot

1 tablespoon cider vinegar

I bunch of radishes trimmed and sliced

2 tablespoons plain yoghurt

3 tablespoons mayonnaise

10g chopped parsley

5g chopped mint

5g chopped chives

Salt and pepper 


Rinse the fish under cold water and dry on paper towels.

Cook the beetroots in their skins in boiling salted water until you can pierce them nicely with a knife.

Refresh in ice water, peel, cut into a 2cm dice and put into a salad bowl. Mix the beetroots with the cider vinegar and one tablespoon of rapeseed oil and then toss in the sliced radishes. Fold in the yoghurt, mayonnaise and all the herbs and season with salt and pepper.

Season the fish with salt and pepper on both sides and fry in a large heated frying pan with the other tablespoon of rapeseed oil. Cook for 2-3 minutes on one side, flip it over and cook for another 30 seconds on the other. 

Place a heap of your salad in the middle of a plate and place the hake fillet on top. Finish by scattering over some fresh watercress and a drizzle of rapeseed oil.