Hake fillet with crispy crust served on sea kale pillows
Create visually stunning vegetable pillows and serve them as a vibrant appetizer or side dish.
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Cooking tools:
- Kitchen scale
- Chef's knife
- Cutting board
- Peeler
- Skillet
- Mixing bowl
- Whisk
- Fish spatula
- Plate
- Paper towel
- Measuring spoon
- Serving bowl
- Citrus press
- Serving platter
Ingredients
- Hake fillet – 400 g
- Wheat flour – 50 g
- Butter – 30 g
- Olive oil, for frying – 30 g
- Sea kale – 150 g
- Iceberg lettuce – 80 g
- Carrot – 80 g
- Tomatoes – 60 g
- Olive oil, for dressing – 20 g
- Lemon – 0.5 pc
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