Mon, 19 April 2021
Ingredients (serves 2)
2 portions of Hake loin , scaled and filleted (keep the bones as make amazing soups and stocks)
Good quality Rapeseed oil ( Newgrange is my favourite)
Sea salt and freshly ground black pepper
For the smoked aïoli
1 smoked garlic bulb
2 egg yolks
zest and juice of 1 lemon
400ml Rapeseed oil
For the wild garlic and mushrooms
400g wild Irish mushrooms ( Morels are lovely this time of year)
100g of spinach
100g wild garlic
100g butter
2 shallots, peeled and chopped
Small handful chopped flat-leaf parsley
Method
1) Cover your garlic bulb in salt and cover with foil, Bake at 180 for 40min. allow to cool and then squeeze out all the soft smokey garlic
2) To make the aioli, add the garlic, lemon juice, egg yokes, zest and blitz, slowly begin to add your oil until your sauce is emulsified. Give little splash of water at the end and season well but light on the salt as the smoked garlic will have residual saltiness
3) Oil and season your fish and place in hot non stick pan skin side down
4) At the same time in a small pot sauté your wild mushrooms with the shallot, Once ½ cooked add your spinach and wild garlic and allow to wilt
5) By this time your Hake should be almost ready. Don’t turn the fish and instead lower the heat and add knob of butter and squeeze of lemon. With a spoon begin to baste the flat side of the fish (the fillets will take about 4min to cook)
6) You can now assemble your plates with large dollop of your aioli and divide your mushrooms and wilted garlic to the plates and top with your now cooked Red Mullet (under cooked slightly is ideal)
