Herbed Hake Polpette with Dill Yogurt

To make the pickles, use a pin to prick each Small Cucumbers (3 3/4 cups) a few times. Heat the Water (2/3 cup), Distilled White Vinegar (1 cup), Granulated Sugar (1 tsp), Fine Salt (2 tsp), Bay Leaves (2), and Yellow Mustard Seeds (2 tsp), not letting the mixture come to the boil.

Pack the cucumbers tightly into a large, sterilized jar and pour over the brine, ensuring the cucumbers are completely covered. Tightly close the lid and leave the cucumbers to pickle for a week. Refrigerate after opening.

For the polpette, place the Mashed Potatoes (5.5 oz), Shallot (1), Fresh Dill (3 sprigs), Fresh Mint (1 sprig), and Italian Flat-Leaf Parsley (3 sprigs) into a food processor and pulse until finely chopped.

Slice the Skin-On Hake Fillets (1.3 lb) into sections and add to the food processor and blitz until combined. Season the mixture with Coarse Sea Salt (to taste) and Coarse Black Pepper (to taste).

Use a spoon to shape the mixture into small balls, arranging them on a lined baking sheet. Refrigerate the polpette for 1 hour or overnight to firm up.

Pour Olive Oil (as needed) into a heavy-bottomed frying pan and carefully lower each polpette into the oil. Fry the polpette over medium heat until brown on all sides, usually 5-8 minutes.

To make the dill yoghurt, combine the Fresh Dill (3 sprigs), Lemon Zest (1/2), and Garlic (1 clove) with the Greek Yogurt (1 cup).

Finely chop two pickles and add them to the yogurt, along with 10 ml of the pickling brine. Season with salt to taste and keep chilled until needed.

To serve, spoon a dollop of dill yogurt into a dish and top with extra chopped pickles, a few of the polpette, and a drizzle of olive oil over the top.