Something Fishy Going On… Bord Bia Teams up with Seafood Chef for Hake Recipes

If you love ordering fish when dining out but you're slow to cook it for yourself at home, Bord Bia might be able to help...

Rebecca McKnight

Something Fishy Going On… Bord Bia Teams up with Seafood Chef for Hake Recipes

New research from Bord Bia shows 85% of the Irish public who eat fish at home cook it at least once a month. However, 42% of the population who love eating fish at restaurants say they don’t have the confidence to prepare it at home themselves.

The survey was carried out on behalf of Bord Bia which this week launched a campaign to encourage consumers to buy more hake. As part of the campaign, Bord Bia has commissioned renowned seafood chef Martin Shanahan to create 5 tasty new hake recipes.

Martin Shanahan said “We’re so lucky to have a plentiful supply of delicious white fish in our waters and we should be making the most of it. Hake, haddock and whiting are great ingredients because they’re simple to cook and healthy to eat. I’m hoping to inspire the nation with these new hake dishes which are sure to be a hit with your nearest and dearest!”

You can see one of Martin’s recipes below, while all five plus tips for buying, storing and cooking fish can be accessed at www.bordbia.ie.fish.

Grilled Hake with Garlic Potatoes and Sun-Dried Tomato Dressing

Serves 4

Ingredients

4 hake fillets, about 175g each, skinned and boned
25g butter, softened

Garlic Potatoes
900g potatoes, peeled and thinly sliced
150ml milk
300ml light cream
2 garlic cloves, peeled and sliced
A little grated nutmeg
Salt and freshly ground black pepper

Sundried Tomato Dressing
100g semi sundried tomatoes
2 tablespoons pine nuts, toasted
1 clove garlic, peeled and chopped
8 tablesp. olive oil
Juice of ½ lemon
Salt and pepper to taste

To Cook

Cooking time

1 hour

Method

Put the potatoes, milk, cream, garlic, nutmeg and a little salt and pepper in a large saucepan and bring to the boil. Reduce the heat and simmer for 3 minutes, stirring regularly.

Remove from the heat and transfer the potatoes and sauce to an ovenproof baking dish. Cover with foil and bake for 40 minutes. Remove the foil and bake for a further 15 minutes until the top is golden.

To cook the hake

Preheat the grill to hot. Place the fish, flesh side up, on a baking sheet which has been lined with foil and oiled, brush with a little softened butter and season with salt and pepper. Grill for about 8-10 minutes until the fish flakes easily.

Meanwhile place all the ingredients for the Sundried Tomato Dressing in a food processor and whizz until puréed.

Serving Suggestions

Place a spoonful of garlic potatoes in the centre of the plate, top with the grilled hake and drizzle over Sun-Dried Tomato Dressing. Garnish with the wild rocket salad.