Perfectly balanced with a hint of horseradish and bright pickle, this hake salad brings restaurant-quality flavor right to your table.
Ingredients:
- 1 lb hake (cleaned and washed)
- 1 cup white wine
- 3 tablespoons vinegar
- 1 small onion
- 1 bay leaf
- 2 cloves
- 4-5 peppercorns
- 1 teaspoon dried dill
For the marinade:
- 5 tablespoons light (vegan) mayonnaise
- 1 small onion (finely chopped)
- 5 oz pickles (chopped)
- Half a bunch of parsley (chopped)
- 1 tablespoon grated horseradish
- 1 bay leaf
Preparation:
Heat 2 cups of water and add the wine, vinegar, and salt. When it boils, add the peeled onion studded with cloves and peppercorns, bay leaf, and dried dill. Let it simmer for 10 minutes.
Add the hake to the pot and cook for 30 minutes.
Remove the fish, flake it into small pieces, and mix it with the marinade ingredients.
Put the salad in the fridge to chill.
If the salad is too dry, add a little of the cooking liquid from the fish.
