South Africa's Master Chef

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

hake fillet

🥗Healthier: cod fillet

💰Cheaper: pollock fillet

Cod is leaner and widely available

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: frozen herbs

Dried or frozen herbs are more economical and last longer

Heat olive oil in a skillet over medium heat until shimmering.

Season the hake fillet with salt and black pepper.

Cook the hake fillet for 3-4 minutes on each side until golden and cooked through.

Remove the fillet from the skillet and set aside to keep warm.

Boil potatoes in salted water until tender, about 15 minutes.

Drain the potatoes and let them cool slightly before dicing.

In a large bowl, combine diced potatoes, chopped carrots, peas, onion, and celery.

In a separate bowl, mix mayonnaise, lemon juice, mustard, and capers until smooth.

Fold the dressing into the potato and vegetable mixture gently until well combined.

Serve the creamy potato salad alongside the pan-fried hake fillet, garnished with fresh herbs.

Cooking Techniques

Spice Level:

Allergens