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Neven Maguire’s Pan-fried Hake with Lemon and Herb Butter Sauce

pan-fried-hake-with-lemon-and-herb-butter-sauce2

 Of course this recipe is great with just parsley but experiment with a combination of soft fragrant herbs sauce as parsley, chives, tarragon or chervil depending on what’s available.

Serves 4

Ingredients

  • 4 x 175g hake fillets, skin on and boned
  • 1 tablesp. olive oil
  • Salt and freshly ground pepper
  • 50g butter
  • ½ lemon, pips removed
  • 1 tablesp. chopped mixed herbs (parsley, chives and tarragon)

To Cook

Heat the olive oil in a large frying pan and add the seasoned hake fillets, skin side down. Cook for a couple of minutes until the skin is just beginning to crisp, then add little knobs of butter to the pan around each hake fillet and cook for another couple of minutes until the skin is crisp.

Turn the hake fillets over and cook for another 3-4 minutes until cooked through. This will depend on the thickness of the fillets. Transfer to warmed plates while you make the sauce.

Add the rest of the butter to the frying pan and allow it to gently melt over a moderate heat. When it has melted, add a squeeze of lemon juice and the herbs, swirling to combine. Season to taste. Spoon this sauce over the hake fillets and serve with steamed broccoli and some sautéed new potatoes.

Serving Suggestions

Steamed broccoli and sauté new potatoes

Tips

Above all be careful not to overcook the fish.  To check, gently prod the thickest part of the fish with a small knife.  If it is cooked, the flesh will look opaque and the flakes will separate easily.  If it isn’t done yet, it will still have the translucent look for raw fish.

Other fish you could use: Whiting, haddock or trout fillets

Nutritional Analysis per Serving

Protein: 39g 

Carbohydrates: 52g 

Fat: 26g 

Iron: 2.4mg 

Energy: 644kcal 

 http://www.bordbia.ie/consumer/recipes/fish/pages/panfriedhake.aspx
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Dairygold Garlic Bread

garlic-bread

Ingredients

  • 1 baguette (anything from fresh to 2 days old)
  • 6 tablespoons of Dairygold
  • 3 cloves of garlic
  • 1 handful chopped parsley
  • 25g Parmesan cheese (optional)

Instructions

First, preheat your oven to 180°C/350°F/Gas Mk 4.

Scoop the Dairygold into a medium-sized mixing bowl. Add the chopped parsley.

Using a garlic press, squeeze the garlic cloves into the bowl.

If you fancy adding a “secret ingredient” (to be guarded ferociously, no matter how hard anyone begs), add 25g or so of grated Parmesan cheese to the mix.

Stir the ingredients together until they’re well combined and spreadable.

Next, take your bread. Cut slices into it about an inch apart. IMPORTANT: Don’t cut the whole way through!

Spread your garlic Dairygold mixture evenly between each cut in the bread. If you like, spread some on top too.

Wrap the bread in tinfoil and pop it into your preheated oven, cut side up.

Bake for 15 minutes. TIP: If you like your garlic bread extra crunchy, open the tinfoil for the last 5 minutes of baking.

http://www.yourdairygold.ie/food-made-better/garlic-bread.aspx

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Rachel’s Fresh pasta ribbons, wild garlic, olive oil and butter

Serves 3-4

You will need:

350g (¾lb) Gillian Hegarty’s home-made pasta, or 350g (¾lb) dried pasta
Salt and freshly ground pepper
3 tablespoons extra-virgin olive oil, and extra for drizzling
25g (1oz) butter
4 cloves of garlic, finely sliced
300g (11oz) wild-garlic leaves, cut lengthways in half or in thirds
Pinch of grated nutmeg
50g (2 oz) finely grated hard cheese, such as mature Coolea or Parmesan
If you’re using fresh pasta, make the pasta as in Gillian’s recipe, right. Roll it out and cut it into ribbons 1½-2cm wide.

Put a large saucepan of water with salt on a high heat to boil.

Meanwhile, place a wide pan on a high heat, add in the three tablespoons of extra-virgin olive oil and the butter. When the butter is melted and hot, add in the finely sliced garlic cloves and stir for a few seconds until the garlic turns a very light golden. Immediately add the cut wild-garlic leaves, the grated nutmeg, and some salt and freshly ground black pepper to season. Stir over the high heat for a few seconds until the wild-garlic leaves wilt, then take the pan off the heat and set aside.

Put the fresh or dried pasta, whichever you’re using, in the boiling salted water and stir – remove the lid once the water comes to the boil. Fresh pasta will take a couple of minutes to cook; if you’re using dried pasta, it will take longer.

Once the pasta is al dente, drain it, but make sure to reserve about 200ml (7fl oz) of the cooking water (you may not need all of it). Pour 25ml (1fl oz) of the cooking water in to the al dente pasta, stir and set aside.

Now put the wild-garlic mixture back on a high heat, allow it to get hot, then add the pasta to the wide pan – if the pan with the wild garlic is not large enough to take all the pasta, you’ll need to do it the other way round. Now add about 50-75ml (2-3 fl oz) of the reserved cooking water to the pot, just enough to get it a little bit juicy and steamy. Taste for seasoning, adding more salt, freshly ground black pepper or nutmeg if necessary. To serve, tip into a wide, warm serving bowl, and scatter the grated hard cheese on top.

http://www.rachelallen.com/post/fresh-pasta-ribbons-wild-garlic-olive-oil-and-butter