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Category

Hake

Risotto with Hake and Basil

19 April 2018
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Basil, hake, Risotto
This risotto can be served as a starter or main course and is always a favourite.

Risotto with Hake and Basil

Serves 4

Ingredients

  • 700g hake, skinned, boned and cut into chunks
  • A knob of butter
  • ½ tablesp. olive oil
  • 1 onion,  peeled and finely chopped
  • 300g carnaroli or arborio risotto rice
  • 100ml white wine
  • 800ml stock, heated to simmering point
  • A little salt and black pepper
  • 200g of vegetables – a mixture of frozen peas and broad beans works well
  • Handful basil leaves, lightly torn

To Cook

Preheat the oven to Gas Mark 4, 180°C (150°F).

Melt a knob of butter with a dash of olive oil in a wide, shallow ovenproof saucepan over a gentle heat. Add the onion and cook until softened, but not browned. This will take about 5 minutes. Add in the rice and stir for 1-2 minutes until it starts to look translucent. Add the wine and stir until it evaporates.

Pour in enough of the heated stock to just cover the rice and simmer gently, stirring now and again. Season with a little salt and pepper. As the stock evaporates add more and stir intermittently until all the stock is used. This will take about 15 minutes. Taste regularly and add a little more salt if necessary. Stir in the frozen vegetables and basil leaves. Then season the fish and place it in a single layer on top of the risotto. Cover and place in the preheated oven for 10-12 minutes until the fish flakes easily with a fork. Remove from the oven and serve immediately with a side salad.

Serving Suggestions

Baby leaf salad and grated hard cheese to hand around

Nutritional Analysis per Serving

Protein: 47g

Carbohydrates: 69g

Fat: 16g

Iron: 2.15mg

Energy: 615kcal

www.bordbia.ie

 

Pan-fried Hake with Lemon and Herb Butter Sauce

18 April 2018
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hake, herb butter, lemon, Pan-fried, Sauce
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.

Pan-fried Hake with Lemon Butter Sauce

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

www.bordbia.ie

Grilled Hake with Garlic Potatoes and Sun-Dried Tomato Dressing

18 April 2018
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Garlic Potatoes, Grilled Hake, Sun-Dried Tomato

 This is the perfect dish for a Saturday night dinner with friends and it couldn’t be easier to prepare.

Grilled Hake with Garlic Potatoes and Sun-Dried Tomato Dressing

Serves 4

Cooking time: 1 hour 

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

Preheat the oven to Gas Mark 4, 180°C/fan 160°C (350°F).

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.
www.bordbia.ie

Topped Hake Indian Style

22 March 2018
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hake, mango chutney

Ingredients

  • 4 fillets of Hake – skinned
  • 1 carton natural yoghurt
  • 2 tablespoons mango chutney
  • 1 teaspoon curry powder

Method

Combine all the ingredients for the topping.
Place the fish on a grill pan and spread topping over.
Cook under a medium grill or bake in a hot oven for 7 to 10 minutes.
Serve with salad or baked potato.

Also suitable for Microwave cooking.

Serves

4

Hake with Lemon and Herb Sauce

21 March 2018
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hake, herb sauce

Ingredients

  • 675g filleted and skinned hake or other white fish
  • 3 scallions – finely chopped
  • 1 teaspoon each finely chopped parsley, tarragon and dill
  • 55g/2ozs butter
  • 1 teaspoon flour
  • 300ml cream
  • Pinch of mustard powder
  • 2 egg yolks mixed with 2 tablespoons cream (from above)
  • Juice of one lemon
  • Salt and pepper.

Method

Place the hake in a buttered dish and season. Cover and cook in a moderate oven 190°C/375°F/Gas 5 for 15-20 minutes.

Sauce

Melt butter and sautè herbs until they soften.
Stir in flour and then add cream. Simmer for 10 minutes.
Whisk in the egg yolk and cream mixture and place over a low heat. Allow the sauce to thicken without bringing to the boil.
Just before serving add in the lemon juice.

To serve

Arrange the hake on a serving dish and pour the lemon and herb sauce over.

Serves

4

Hake on a Bed of Leek

26 February 2018
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hake, leek

As well as Hake, Rock Salmon, also known as dogfish, is now becoming very popular. It is a firm textured fish. Any white fish such as cod, haddock, monkfish or pollock may be used.

Ingredients

  • 700g/1.5lbs Hake – diced
  • 3-4 leeks – thinly sliced – slantwise
  • 25g/1oz butter
  • 1 lemon
  • Nutmeg

Method

Melt the butter, add leeks and cook gently.
Place the leeks in a buttered dish or scallop shell if preferred.
Arrange the diced fish on top of the leeks, grate the nutmeg and lemon rind on top.
Bake in a moderate oven 190°C/350°F/Gas 5 for 12-15 minutes.

Suitable for microwave cooking. Individual portions may be served as a starter.

Serves

4

Soy and Honey Glazed Rainbow Trout with Cucumber and Mint

12 January 2018
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Cucumber and Mint, haddock, hake, rainbow trout, Soy and Honey, Whiting
The marinade of soy sauce, honey and wine vinegar adds an oriental kick to this dish.

Soy and Honey Glazed Rainbow Trout with Cucumber and Mint

Serves 4

Ingredients

  • 4 rainbow trout fillets
  • 4 tablesp. each of light soy sauce, clear honey and white wine vinegar
  • 200g long-grain or jasmine rice
  • ½ tablesp. olive oil
  • 200g frozen peas
  • 1 small cucumber, diced
  • Small bunch mint leaves

To Cook

Mix the soy sauce, honey and vinegar together in a non metallic bowl. Set aside half for your dipping sauce.  Add the trout fillets to the remainder and marinate for about 20 minutes.

Cook the rice according to the packet instructions.

Meanwhile heat the grill to high, place the trout fillets and marinade on a sheet of tin foil (turn it up at the edges to keep in the juices) and grill for 5 to 8 minutes, depending on the thickness of the fillets, until the trout is cooked through.

Heat a splash of olive oil in a frying pan and fry the rice with peas and cucumber for a couple of minutes, until the peas have completely defrosted. Then stir through the mint leaves

Divide the rice between four plates.  Place the trout on top of the rice and serve with the reserved marinade as a dipping sauce along with a green salad or steamed pak choi.

Chef’s Tip

Make sure all the bones are removed from the trout. Get your Fishmonger to do this for you.

Other fish you could use: Hake, haddock, whiting

www.bordbia.ie

Cheesy Grilled Fish

10 August 2017
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Cheesy Grilled Fish, haddock, hake, pollock or whiting
This has to be one of the easiest and tastiest fish dishes in the world – perfect for children and adults alike.

Cheesy Grilled Fish

Serves 4

Ingredients

  • 4 x 150g fillets of fish – hake, haddock,pollock or whiting, skinned and boned
  • 2 ripe tomatoes
  • 100g cheddar cheese
  • 4 spring onions, trimmed and finely chopped
  • 4 tablesp. mayonnaise
  • Sunflower oil, for greasing
  • Knob of butter
  • Salt and freshly-ground black pepper

To Cook

Cut the tomatoes in half and remove the seeds, then finely dice the flesh and place in a bowl.  Finely dice the cheese and add to the bowl with the spring onions, then just bind with the mayonnaise.  Season to taste.

Preheat the grill to high.  Arrange the fish on a lightly oiled, sturdy baking sheet and season lightly, then grill for 4-6 minutes until almost tender.  The timing will depend on the thickness of the fillet.  To check that it is cooked, gently prod the thickest part of the fish with the point of a knife and the flakes should separate easily.

Quickly spread the mayonnaise mixture on top and flash under the grill for another 2 minutes or until the cheese is bubbling and golden.

Serving Suggestions

Arrange on warmed plates and serve immediately with a mixture of buttered green beans and peas and steamed potatoes.
 www.bordbia.ie

Haddock with Warm Tomato Relish

07 June 2017
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haddock, hake, monkfish, Tomato Relish, Whiting
 This dish can be on the table in about 10 minutes, with very little work involved. It really is surprisingly simple! 

Haddock with Warm Tomato Relish

Serves 4

Ingredients

  • 4 haddock fillets about 175g each, skin on
  • Salt and freshly-ground black pepper
  • 3 tablesp. olive oil
  • 250g cherry tomatoes, cut in half
  • 8 scallions, chopped
  • 1 teasp. castor sugar
  • A splash of white wine vinegar
  • A few sprigs of thyme, leaves only
  • A small handful of fresh coriander, chopped

To Cook

Season the haddock with salt and pepper. Put 2 tablesp. of olive oil in frying pan and heat gently.  Add the fish to the pan, skin side down. Fry until the skin is golden and crisp and the fish is cooked two-thirds of the way through. Turn the fish over and cook the flesh side for another 1-2 minutes until just flaking. Transfer to a plate lined with kitchen paper to drain; keep warm.

Add the remaining tablesp. olive oil to the pan and sauté the tomatoes and scallions for a minute. Add the sugar and a splash of the wine vinegar. Cook over a high heat for a minute or two until the tomatoes are a little soft but still retain their shape. Season the tomatoes and add in the herbs.  Divide between 4 warm plates. Put the haddock fillets on top, skin side up and serve immediately with steamed potatoes or some nice bread to mop up the juices!

Chef’s Tip

If you would like to spice it up a little, add a red chilli which has been halved, deseeded and chopped, to the pan with the tomatoes.

Other fish you could use: Whiting, hake, monkfish.

www.bordbia.ie

 

Blackened Cajun Hake with Wilted Spinach

16 May 2017
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Cajun, hake, spinach
This is ideal for a quick supper dish. Experiment with your favourite spice mixture or curry powder instead of the Cajun seasoning.

Blackened Cajun Hake with Wilted Spinach

Serves 4

Ingredients

  • 4 x 175g hake fillets, skin on and boned
  • 4 teasp. Cajun seasoning
  • 1 tablesp. olive oil
  • 400g fresh baby spinach leaves
  • knob of butter
  • salt and freshly ground black pepper

To Cook

Preheat the oven to 180C/350F/Gas mark 4. Place the Cajun seasoning on a flat plate and use to dust the hake fillets, shaking off any excess. Heat an ovenproof frying pan. Add the olive oil and sear the hake skin side down for 1 minute, then turn over and cook for another minute. Transfer to the oven and roast for 4-6 minutes. The exact time will depend on the thickness of the fillet.

Meanwhile, wash the spinach and remove any large stalks, then dry well. Heat the butter in a large pan and then add the spinach, cook until it wilts down, season to taste. Arrange on warmed plates (leaving any excess moisture behind in the pan) and top each one with a piece of blackened Cajun hake. Garnish with a lemon wedge to serve.

Serving Suggestions

Lemon wedges, to garnish

Tips

If the sun is shining cut the hake into cubes and dust in the Cajun seasoning, then thread onto skewers and drizzle with the olive oil. Grill on the barbecue for 8-10 minutes, turning once and serve with warmed flour tortillas, shredded lettuce and tomato salsa or cucumber raita

Other fish you could use: Hake or haddock fillets

www.bordbia.ie

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