Herb-Crusted Basa With Russian-Style Potato Salad
This Russian-inspired basa is baked to perfection. You'll coat it in a parsley crumb before popping into the oven till delicously golden. Serve up with homemade potato salad, packed with carrot, peas and dill-pickled cucumber to finish.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Sugar, Pepper, Salt, Olive oil, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then boil a kettle
Add your egg[s] to a pot of boiled water with a pinch of salt and bring to the boil over a high heat (salt prevents the eggs from cracking)
Once boiling, cook for exactly 8 min for a perfect, mid-boiled egg, then fill a bowl with very cold water, add the cooked egg[s] to the bowl and set aside, reserve the pot
Reboil a full kettle
Peel and slice your shallot[s] finely
Top, tail, peel and chop your carrot[s] into bite-sized pieces
Chop your potatoes (skins on) into bite-sized pieces
Add the chopped potato and chopped carrot to a pot with plenty of boiled water and bring to the boil over a high heat
Once boiling, reduce the heat to medium and cook for 10-12 min or until fork-tender, then drain and return to the pot to steam dry and cool
Reboil a full kettle
Chop your parsley finely, including the stalks
Chop your dill finely, including the stalks
Slice your cucumber into discs
Add the cucumber discs to a bowl with your cider vinegar, chopped dill, a pinch of salt and sugar and 1 tbsp [1 1/2 tbsp] [2 tbsp] boiled water and set aside to pickle – this is your quick-pickled cucumber
Combine the chopped parsley with your panko breadcrumbs, 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil and a generous pinch of salt and pepper – these are your parsley breadcrumbs
Pat your basa fillet[s] dry with kitchen paper, then add to a baking paper-lined baking tray (or two!) and sprinkle over the parsley breadcrumbs then put the tray[s] in the oven for 12-15 min or until cooked through – this is your herb-crusted basa
Tip: Your fish is cooked once it turns opaque and flakes easily
While the fish is cooking, add your blanched peas to a colander and pour boiled water all over them to refresh them
Transfer the cooked potato & carrot to a bowl with the refreshed peas and sliced shallot
Add your mayo with a pinch of salt and pepper and give everything a good mix up – this is your Russian-style potato salad
Peel the cooled egg[s] and cut into 3 pieces per person
Serve the herb-crusted basa with the Russian-style potato salad and quick-pickled cucumber to the side
Top the potato salad with the sliced egg
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (egg, fish, gluten, mustard).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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