Hake with Beetroot and Crème Fraîche
Hake with Beetroot and Crème Fraîche



  • 1 tbsp olive oil
  • 2 sliced red onions
  • 750g grated beetroot
  • 4 hake fillets
  • 75g crème fraîche
  • 1 tbsp horseradish sauce
  • 200g Greek yoghurt
  • 2 handfuls of chopped dill
  • Heat the oil in a lidded pan and cook the onions for 10 mins. Add the beetroot and cook for 5 mins more, then pop the hake fillets on top in an even layer. Cook for 5-6 mins. Meanwhile, mix the crème fraîche, horseradish and Greek yoghurt in a bowl.
  • Pour the creamy yoghurt mixture on top of the fish fillets, then cover with the lid and cook for 10 mins or until the hake has cooked through. Sprinkle with dill and plenty of black pepper, then serve with mashed potato.
30 mins
4 serving

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