Hake Burgers With Iceberg Lettuce, Tartare Sauce And Skin Potatoes
- For the tartare sauce We finely chop the pickled cucumber and capers. In a bowl, we toss in the mix along with the lime juice and zest, mayonnaise, chive, parsley and pepper and stir until combined.
- For the hake We coat the hake fillet rolls in flour, egg and breadcrumbs and fry in a pan with sunflower oil at 180 °C until golden brown.
- For the skin potatoes We cut the potatoes in wedges and boil them in salted water for 8 minutes. We strain them and then fry them in sunflower oil until golden brown. We drain on absorbent paper towels and sprinkle with salt and pepper, oregano and paprika.
THERE IS A HAKE FOR EVERYONE!
Baby hakes – Hake fillet – Hake filet roll
THE FRESHNESS OF THE SEA ON YOUR PLATE
See what you feel like having and it will turn out delicious
FRESHNESS HAS A TASTE. WILL YOU TRY?
Tasty, healthy dishes that keep the freshness of the sea intact
What do you feel like having?
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