Dill Hake with Warm Cauliflower-Cucumber Cream, Sautéed Green Beans and Citrusy Almonds

Instructions

1. 1

   1. Preheat the oven to 200 °C / 400 °F. Spread the cauliflower on a sheet pan, toss with 15 ml (1 tbsp) olive oil, half the salt, and some black pepper. Roast for 18 minutes, until tender and lightly golden.

2. 2

   2. Meanwhile, boil or steam the green beans for 3 to 4 minutes until crisp-tender. Drain and set aside.

3. 3

   3. In a small dry skillet, toast the sliced almonds over medium heat for 2 to 3 minutes, stirring often, until golden. Mix them with half of the lemon zest and set aside.

4. 4

   4. In a bowl, combine 15 ml (1 tbsp) lemon juice, Dijon mustard, half of the chopped dill, 15 ml (1 tbsp) olive oil, a pinch of salt, and black pepper. Rub the hake fillets with this mixture and let them rest for 10 minutes.

5. 5

   5. Transfer the roasted cauliflower to a blender or food processor with the Greek yogurt, vegetable broth, cucumber, 1 garlic clove, the remaining lemon juice, a pinch of salt, and black pepper. Blend until smooth. If you want it warmer, transfer it to a saucepan and heat gently for 2 minutes over low heat without boiling.

6. 6

   6. Heat 15 ml (1 tbsp) olive oil in a large skillet over medium-high heat. Cook the hake for 3 to 4 minutes per side, depending on thickness, until golden on the outside and just flaky in the center.

7. 7

   7. In the same skillet, add the remaining 15 ml (1 tbsp) olive oil and the other garlic clove. Sauté for 30 seconds, then add the green beans. Cook for 2 minutes, add the remaining dill, a little salt and pepper, and toss well.

8. 8

   8. To serve, spoon the warm cauliflower-cucumber cream onto the plates. Place the hake on top, add the sautéed green beans on the side, and finish with the citrus almonds and the remaining lemon zest.

9. 9

   9. Serve immediately to keep the contrast between the warm cream, the golden fish, and the crunchy almonds.