Pan Roasted Hake Fillet  with Connemara Clams, Peas and Poached Oysters 

Sun, 15 September 2019

(serves 2)

Ingredients:

2 portions fresh hake or any white fish

200g Connemara Clams

50g Fresh Peas

100g Samphire (available in good vegetable markets or seafood shops)

3 Oysters per person, opened

50ml White Wine

50ml Cream

1 Shallot, finely diced

Knob butter

Vegetable oil, for frying

Baby micro greens, for garnish

Method:

1. Heat a non stick frying pan with 2 tbsp of oil and place the fish skin side down and cook on high heat for 2 – 3 minutes until the skin becomes nice and crispy.  Then place into a hot oven at 190c for 5 minutes, not turning the fish .
2. In a separate pot, add a knob of butter and cook the shallots for 3 minutes without colour. 
3. Add the clams and wine and cover with a lid.  Cook for 3 minutes or until all the clams are open. 
4.  Add the cream, peas and samphire and lower the heat to half, allow to cook for 2 minutes to just warm the vegetables and then add the opened oysters and the juices, ensuring no shell.
5. Remove from the heat.  The heat from the pot will gently poach and warm the oysters through.  Remove fish from the oven and turn over.
6. Divide the clams etc onto 2 large plate/bowls and place the hake gently on top , ensuring all the sauce from the pot is also divided between both.  Finish with the micro greens on top.