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.
