A tough year for the industry but through it all Neven has been positive & provided lots of recipes & inspiration to households around the country! #happybirthday
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.
- 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)
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.
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
- 500 g (1lb 2oz) coarse wholemeal flour
- 125 g (4 1/2oz) plain flour, plus extra for dusting
- 1 tsp bread soda
- 1 tsp salt
- 600 ml (1 pint) buttermilk, plus a little extra if necessary
- 1 tblsp light brown sugar
- 1 tblsp melted butter, plus extra butter for greasing and serving
- 1 tblsp golden syrup
- 1 tblsp porridge oats
- Preheat the oven to 200°C (400°F/gas mark 6) and grease 2 x 900ml (1 1/2 pint) loaf tins.
- Sift the flours, bread soda and salt into a bowl. Make a well in the centre of the dry ingredients and add the buttermilk, brown sugar, melted butter and golden syrup. Using a large spoon, mix gently and quickly until you have achieved a nice dropping consistency. Add a little bit more buttermilk if necessary, until the mixture binds together without being sloppy.
- Divide the mixture equally between the prepared loaf tins and sprinkle over the porridge oats. Bake for 1 hour, until cooked through and each one has a slightly cracked crusty top, checking halfway through that the loaves aren’t browning too much. If they are, reduce the temperature or move the loaves down in the oven.
- To check that the loaves are properly cooked, tip each one out of the tin and tap the base. It should sound hollow. If it doesn’t, return it to the oven for another 5 minutes. Tip out onto a wire rack and leave to cool completely.
- To serve, place the brown wheaten bread on a breadboard and cut into slices at the table. Hand around with a separate pot of butter for spreading.
Neven says: Cook it ahead! The beauty of this bread is that it takes so little time to prepare, but you could have everything weighed out and ready to go beforehand, though it’s hardly necessary. However, it can be frozen very successfully.
This recipe and many more are available in Neven Maguire’s The MacNean Restaurant Cookbook, published by Gill & MacMillan Books and available to buy here.
- 100g (3½ oz) Flahavan’s Organic Porridge Oats
- 50g (1¾ oz) chopped walnuts/pecans
- 200g (7 oz) sugar
- 2 eggs
- 1 tsp baking powder
- 200g (7 oz) grated carrot
- 125g (4¼ oz) vegetable oil
- 125g (4¼ oz) self-raising flour
- pinch of salt
- 50g (1¾ oz) butter
- 75g (2½ oz) icing sugar
- 50g (1¾ oz) cream cheese
- orange zest
- 50g (1¾ oz) Flahavan’s Jumbo Organic Oats
- 25g (1 oz) honey
- 1 tbsp sunflower oil
- orange segments
- Preheat the oven to 180°C (350°F/Gas mark 4).
- Blitz the porridge oats in a food processor for approximately 1 minute until they are quite fine.
- Add all the other ingredients and blitz well.
- Pour the mixture into a 2lb loaf tin lined with parchment.
- Bake in the oven for 1- 1¼ hours – lowering the temperature if baking too quickly.
- Allow to cool.
- Beat the butter, icing sugar, cream cheese and orange zest together in a bowl and spread over the cooled cake.
- Put the jumbo oats into a bowl. Add the sunflower oil and honey and mix well.
- Spread on a baking tray lined with parchment.
- Bake at 150°C (300°F/Gas mark 2) for approximately 15 minutes until golden brown.
- Sprinkle over the iced carrot cake and decorate with orange segments.