Instructions
Follow the steps and taste along the way.
Start roasting the sweet potatoes
Preheat the oven to 220 °C. Peel the sweet potatoes and cut them into approximately 2 cm cubes. Toss with 10 ml olive oil, 1.5 g salt, and half the black pepper. Spread in a single layer on a baking sheet and roast for 25 to 30 minutes, turning halfway through.
Make the dill dip
Finely chop the dill and roughly chop the capers. Mix them with the skyr and 15 ml lemon juice in a bowl. Refrigerate to let the flavors meld.
Braise the kale
Remove the tough stems from the kale, cut the leaves into wide strips, and place them in a pan with the water and remaining salt. Cover and braise over medium heat for 4 minutes. Uncover and stir for another 1 to 2 minutes, until the kale is tender but still bright green. Set aside.
Pan-sear the hake
Pat the fillets dry with a paper towel and season both sides with the remaining black pepper. Heat the remaining 5 ml oil in a clean pan over medium-high heat. Cook the fish for about 3 to 4 minutes per side, depending on thickness, until it flakes easily and reaches 63 °C in the center.
Plate the dish
Divide the roasted sweet potatoes between two plates and serve with the kale and hake. Serve the dip on the side or in a small bowl. Drizzle the remaining 5 ml lemon juice over the fish just before serving.
