Pan Fried Wild Atlantic Hake

Sun, 24 July 2022

INGREDIENTS:

Ingredients: for 2 people

2x 150gr deboned hake fillet (skin on, scored)

1tbsp olive oil

Achill Island Salt

½ lemon

Cuinneog Butter

 

For the Sauce

140ml of single cream

140ml white wine

140ml fish stock

40gr peeled broad beans

40gr peas

40gr Samphire

6 Asparagus tips

A pinch of seaweed powder

A pinch of curry spice

METHOD:

In a saucepan, pour the white wine, fish stock, seaweed powder & curry spice. Reduce by ¾. Add the single cream and further reduce by half. Season to taste. Add 10 gr of Cuinneog butter. Add the broad beans, peas, samphire & asparagus to the saucepan. Bring to the boil. Keep warm.

Lightly season your fish with Achill Island Sea salt. Pre heat your pan, add the olive oil. Put the fish, skin down first. Cook for 3 minutes until golden around the hedges. Turnover and cook for another 2 minutes (depending on the thickness of the fillets). When cooked squeeze the juice of ½ a lemon on top of the fish.

Pour the sauce on top of the fish and serve.