

Irish greenway food trails tonight
830 I visit the royal canal greenway meet the amazing talented chocolatiers
delicious breakfast
delicious pork belly
what a special place
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
Protein: 39g
Carbohydrates: 52g
Fat: 26g
Iron: 2.4mg
Energy: 644kcal
Bord Bia – The Irish Food Board
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Neven Maguire’s new six-part series, Neven’s Greenway Food Trails, airs tonight at 8:30 pm on
travels to some of Ireland’s most spectacular Greenways, meeting Ireland’s best food producers and chefs. Find all of our recipes here: http://bit.ly/3WWEoWn
Food on RTÉVerified account @RTEfood 21 minutes ago
Neven Maguire’s Brown Scones are full of roughage and great for breakfast – http://ow.ly/UfZD30izT9n
http://cookwithavonmore.ie/recipe/nevens-smoked-salmon-prawn-linguini/
Celebrity Chef
This is a very filling soup that is actually a recipe of my mum’s that we have been making on and off in the restaurant for years. Use the very best quality fish and shellfish for the best flavour
Neven’s tips: This soup can be made up to 24 hours in advance and kept covered in the fridge. Just be careful when reheating not to allow it to come to the boil or the fish will lose its texture. Splash out on a rosé Champagne, rosé Cava or a ripe Chardonnay from Macon in Burgundy.
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.
Bord Bia – The Irish Food Board
·
Neven Maguire’s new six-part series, Neven’s Greenway Food Trails, airs tonight at 8:30 pm on
travels to some of Ireland’s most spectacular Greenways, meeting Ireland’s best food producers and chefs. Find all of our recipes here: http://bit.ly/3WWEoWn