Crispy Alaskan Pollock and Olivier Potato Salad
with Green Beans
Enjoy our twist on the classic Eastern European Olivier salad, with potatoes, peas, pickles, and fresh herbs, perfectly paired with crispy, pan-fried fish.
Cals 691 · Prot 48 · Carbs 52 · Fat 34
Family Friendly
45 min
Enjoy our twist on the classic Eastern European Olivier salad, with potatoes, peas, pickles, and fresh herbs, perfectly paired with crispy, pan-fried fish.
Cals 691 · Prot 48 · Carbs 52 · Fat 34
Family Friendly
Ingredients
Fish
Alaskan pollock loin
6*
350 Grams
Lemon
1 Piece
Plain flour
10*11*
20 Grams
Salt
0.5 Tsp
Black pepper
0.3 Tsp
Olive oil
2 Tbsp
Green beans
150 Grams
Butter
4*
10 Grams
Salad
Potatoes
300 Grams
Carrot
1 Piece
Organic Eggs
5*
1 Piece
Salt
0.3 Tsp
Green peas
100 Grams
Gherkins
40 Grams
Fresh dill
15 Grams
Fresh chives
15 Grams
Mayonnaise
5*9*13*
50 Grams
Sour cream
4*
60 Grams
Dijon mustard
13*
6 Grams
Potato Seasoning
4 Grams
Black pepper
0.3 Tsp
Allergens
*6 Fish, *10 Wheat, *11 Gluten, *4 Milk, *5 Eggs, *9 Soya, *13 Mustard
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 2891 / 691 |
| Fats (g) | 34.4 |
| of which saturated (g) | 10.7 |
| Carbohydrates (g) | 52 |
| of which sugars (g) | 11.1 |
| Fibers (g) | 46.9 |
| Proteins (g) | 48.2 |
| Salt (g) | 3.1 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
- Peel the potatoes and carrot, and finely chop into small cubes.
- Trim the green beans.
2 Boil
- To a large pot, add the potatoes, carrots, and whole eggs (see tip).
- Fill with water and season generously with salt.
- Bring to a boil for 5 min, until the vegetables have cooked halfway through, then add the peas.
- Boil for an additional 5 min until the peas have warmed through.
- Remove the eggs, then drain and rinse the vegetables with cold water. Set aside to cool.
Tip! While this method saves time, feel free to use another pot to boil the eggs separately.
3 Make dressing
- Meanwhile, finely chop the gherkins.
- Pick and chop the dill.
- Finely chop the chives.
- In a large bowl, combine the mayonnaise, sour cream, dijon mustard, vegetable seasoning, gherkins, dill, and chives. Mix until creamy.
4 Mix salad
- Peel and finely chop the eggs (or keep them sliced in quarters if you prefer).
- Add the eggs, potatoes, carrots, and peas to the dressing.
- Mix well, and taste for salt and pepper.
- Set aside in the fridge to chill.
5 Fry fish
- Zest the lemon, being careful to avoid its bitter white pith, and slice into wedges.
- To a large plate, add the flour, lemon zest, salt and pepper. Add the fish to coat.
- Heat a large non-stick pan over a medium-high heat with a drizzle of oil.
- Add the green beans with a small splash of water, and fry for 2-3 min until cooked through. Finish with a squeeze of lemon juice, and transfer to a plate.
- Add the butter and a drizzle of oil. Fry the fish for 2 min on both sides until cooked through.
6 Serve
- Serve the Crispy Pollock and Olivier Potato Salad with Green Beans, and a side of lemon wedges.
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