Our Recipes
- » Baked Cod with Topping
- » Fresh Tuna Steak
- » Salmon fillets with a white wine and chive sauce
- » Salmon poached in foil with butter and lemon
- » Cod in crisp beer batter
- » Sea Bass with lemon and ginger
- » Grilled sea bass with spring vegetables
- » Fillets of plaice with egg and breadcrumb
- » Parcels of plaice in white wine
- » Stuffed monkfish tail
- » Cream monkfish in soya brown sugar and lime
- » Smoked haddock pie
- » Homemade seafood chowder
- » Trout fillet with toasted almonds
- » Trout Thai style
- » Mussels with garlic and cider sauce
- » Provencal mussels
- » Crunchy - topped haddock
- » Haddock gougons
- » Hake with cider
- » Roast hake with Remoulade
- » Rolled sole with garlic and chive cream
- » Lemon sole with cucumber
- » Char grilled scallops
- » Scallops au gratin
- » Crab cake
- » Crab claws
- » Tempura prawns with tzatzki
- » Open crab sandwich
- » Thai green prawn curry
Hake with cider
Ingredients:
- 4 x 170g / 6oz hake fillets, skinned
- 150ml / 5fl oz dry cider
- 150ml / 5fl oz fish stock
- 6 black pepper corns
- 1 slice of onion
- 2tbsp of chopped fresh thyme
- 1x 142ml pot double cream
- 3-4 sprigs of thyme
- Salt and freshly ground black pepper
To garnish: 1 desert apple, sliced 1oz butter, 1tsp sugar
Method:
Pinbone the hake fillet. Put in saucepan, pour over the cider and stock add peppercorns, onions and thyme. Cover and place over a low heat, bring to the boil then lower the heat again and poach the fish for 7-8mins or until cooked (it should be opaque and firm)
Lift the hake out of the saucepan and keep warm
Strain the contents of the saucepan into a little pan, reduce the liquid by half by boiling rapidly. Add the cream and continue to boil until the sauce is syrupy, season to taste with salt and pepper add the thyme and set aside.
Fry the apple slices quickly in the butter and sugar until light brown but not breaking up.
To Serve:
Pat the hake fillets dry with absorbent paper. Arrange on a serving dish. Coat with sauce and garnish each fillet with apple slices.
Serve very hot Alternatives: cod, haddock