A Recipe by Simon Rogan
Recently featuring in FOUR magazine's latest summer UK edition, British chef Simon Rogan shares his recipe of hake fillet, golden beet and radish salad
Ingredients
- 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
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