Hake Fillet With Golden Beet And Radish Salad

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Great British Chefs
Nutrition per serving    (USDA % daily values)
CAL
195
FAT
48%
CHOL
2%
SOD
15%

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Ingredients for 4 servings

4 100g hake escallops

1 tbsp of rapeseed oil

salt

pepper

300 g of golden beetroot

1 tbsp of cider vinegar

1 bunch of radishes, trimmed and sliced

2 tbsp of plain yoghurt

3 tbsp of mayonnaise

10 g of parsley

5 g of fresh mint, chopped

5 g of chives, chopped

2 tbsp of rapeseed oil

50 g of watercress

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