Beetroot Pasta with Fried Hake and Poached Quail Eggs

Skin-fried hake fillet with homemade pasta on the side - this is delicious everyday food at its best! The pasta in this recipe is made with a puree of beetroot.

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Recipe for beetroot pasta with fried hake and poached quail eggs

Pan-seared hake fillet with homemade pasta – this is delicious everyday food at its best!

In this recipe, the pasta is made with a beetroot puree. The red color looks beautiful and tastes great – and adding vegetables to the pasta dough is an easy way to get some more greens into children or others who are averse to vegetables!

Servings: 3 people

Beetroot Pasta with Fried Hake and Poached Quail Eggs

Skin-fried hake fillet with homemade pasta on the side - this is delicious everyday food at its best! The pasta in this recipe is made with a puree of beetroot.

Author: Anette Søstrøm Asmussen

Course: Dinner

Keyword: Beets, Dinner, Fish, Hake, Hake Fillet, Healthy, Pasta

Prep Time: 1 hour hour

Cook Time: 30 minutes minutes

Metric - US Customary

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Ingredients

• 2 pcs. Beets
• 300 gram Wheat Flour possibly a bit more
• Olive Oil
• 1 pcs. Hake Fillet
• Butter for frying
• 1 bunch Broad leaf parsley coarsely chopped
• Spices salt and pepper
• 6 pcs. Quail Eggs
• Vinegar

Instructions

Beetroot Pasta:

• Start by making a puree of the beetroots.
• Scrub the beetroots free of soil and dirt and boil them in lightly salted water for about 60 minutes. They should be very tender.
• Pour cold water over the boiled beetroots and let them stand in the water until they are completely cooled.
• "Slip" or "peel" the beetroots free of their skins and cut them into smaller pieces.
• Blend the beetroots into a puree. The puree should be completely smooth and uniform with absolutely no lumps. Pour the flour out onto the kitchen counter and make a well in the middle.
• .Crack the eggs into the middle of the flour and gently whisk them together with a fork. Gradually incorporate some of the flour into the eggs with one hand while whisking the eggs and flour together with the other hand. Add the beetroot puree and possibly extra flour to bring the pasta dough together.
• Once the dough is combined, knead it thoroughly with your hands. Use the heel of your hand to fold the dough over itself until it has a smooth surface when stretched. This may take some time, but it is well worth the effort.
• Rub the surface of the dough with olive oil and wrap it in cling film. Let the dough rest for 30 minutes at room temperature.
• When the dough has rested, roll it out on a floured surface. Use plenty of flour for rolling out - much more than you might think. Roll the dough as thinly as possible with a rolling pin.
• When the dough can't be rolled any thinner, try winding it onto your rolling pin, which should be well-floured beforehand. Roll the pin a couple of times over the surface, pressing lightly. Unroll the dough from the rolling pin - give it another roll if you want the dough even thinner.
• Dust the rolled-out dough with plenty of flour and fold it. Cut the dough into long pasta strips and hang them to dry on a rack designed for this purpose. Alternatively, you can use a clean broomstick placed over two chairs.
• Bring a pot of water with salt to a boil. When the water is boiling, add the pasta. Cook the pasta for 3 minutes and drain it.
• The pasta is now ready to serve. Pan-fried Hake:
• Take the fish out of the fridge about 45 minutes before cooking.
• Remove any bones from the fish and sprinkle it with salt on both sides.
• Let the fish rest with the salt for 30 minutes.
• Rinse the fish under cold water to remove all the salt.
• Pat the fish dry before frying.
• Heat a thick-bottomed pan to medium-high heat with some oil.
• Place the fish in the pan (skin side down) with a dollop of butter.
• Fry the fish for 7 minutes on the skin side (5 minutes if you have a thin fillet).
• Carefully flip the fish and fry for another minute on the other side.
• The fish is now ready to serve.

Poached Quail Eggs:

• Bring water to a boil and add 1 tablespoon of salt and 1 tablespoon of white vinegar.
• Crack the eggs into separate ramekins/small bowls.
• Create a whirlpool in the water with a wooden spoon and pour the eggs into the water one at a time.
• Poach the eggs for 1 minute and then transfer them to a bowl of cold water (preferably ice water) to stop the cooking process.
• The poached eggs are now ready to serve.

Serving:

• Serve the fish with the freshly cooked beetroot pasta, tossed with a bit of butter and salt and sprinkled with freshly chopped parsley. Garnish each portion of pasta with two poached quail eggs.

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Notes

Instead of beetroot, you can use other types of vegetables in the pasta dough. Try, for example, carrot, cauliflower, or broccoli.