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Herbed Hake Polpette with Dill Yogurt
Recipe

20 INGREDIENTS • 9 STEPS • 1HR 30MINS

Herbed Hake Polpette with Dill Yogurt

Herbed Hake Polpette with Dill Yogurt Recipe is a fresh and zesty way to enjoy Cape Hake. The polpette is served with a herby, lemony yogurt, and crunchy homemade pickled cucumbers. Perfect for a snack dinner or tomorrow’s lunchbox.
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Herbed Hake Polpette with Dill Yogurt
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East After Noon
A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/
Herbed Hake Polpette with Dill Yogurt Recipe is a fresh and zesty way to enjoy Cape Hake. The polpette is served with a herby, lemony yogurt, and crunchy homemade pickled cucumbers. Perfect for a snack dinner or tomorrow’s lunchbox.
1HR 30MINS
Total Time
$1.58
Cost Per Serving
Ingredients
Servings
4
US / Metric
Skin-On Hake Fillet
1.3 lb
Skin-On Hake Fillets
Shallot
1
Shallot
Fresh Dill
3 sprigs
Fresh Mint
1 sprig
Mashed Potatoes
5.5 oz
Mashed Potatoes, chilled
Olive Oil
as needed
Coarse Sea Salt
to taste
Coarse Black Pepper
to taste
Coarse Black Pepper
Dill Yogurt
Fresh Dill
3 sprigs
Fresh Dill, finely chopped
up to 4 sprigs
Lemon
1/2
Lemon, zested
Garlic
1 clove
Garlic, grated
Pickles
Small Cucumber
3 3/4 cups
Water
2/3 cup
Water
Fine Salt
1/2 Tbsp
Fine Salt
Distilled White Vinegar
1 cup
Distilled White Vinegar
Yellow Mustard Seeds
1 Tbsp
Yellow Mustard Seeds
Nutrition Per Serving
VIEW ALL
Calories
256
Fat
6.8 g
Protein
35.9 g
Carbs
16.5 g
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Herbed Hake Polpette with Dill Yogurt
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East After Noon
A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/

Author's Notes

Make the pickled cucumbers at least a week ahead or use store-bought gherkins in the dill yogurt.

Alternatively, drizzle a little olive oil over the polpette and bake on a lined sheet for 25-30 minutes at 400 degrees F (200 degrees C).
Cooking InstructionsHide images
step 1
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 1/4 tsp), Fine Salt (1/2 Tbsp), Bay Leaves (2), and Yellow Mustard Seeds (1 Tbsp), not letting the mixture come to the boil.
step 2
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.
step 2 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.
step 3
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.
step 4
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).
step 4 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).
step 5
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.
step 5 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.
step 6
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.
step 6 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.
step 7
To make the dill yoghurt, combine the Fresh Dill (3 sprigs), Lemon (1/2), and Garlic (1 clove) with the Greek Yogurt (1 cup).
step 7 To make the dill yoghurt, combine the Fresh Dill (3 sprigs), Lemon (1/2), and Garlic (1 clove) with the Greek Yogurt (1 cup).
step 8
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.
step 9
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.
step 9 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.
Tags
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Gluten-Free
Lunch
Fish
Shellfish-Free
Dinner
Seafood
Vegetables
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