ROAST FILLET OF HAKE WITH CULLAN SKINK SAUCE
Cooking Instructions
- METHOD
- Pre heat oven to 190oc.
- Place the carrots into a pan of boiling salted water for around 3 minutes then drain & let dry for 2 minutes or so.
- Place the carrots onto a baking sheet & drizzle with a little oil & roast in the oven for 30 to 35 minutes until tender.
- Place the puff pastry & hake on 2 separate baking sheets, season the hake with salt & pepper & place both into the oven for the last 15 minutes or so with the carrots.
- The creamed leek potatoes can be placed into a bowl & microwave for 2 to 3 minutes or can be boiled in the unopened bag for 5 minutes to heat through.
- Pour the skink sauce into a small pan & gently heat through.
- When all components are ready take a spoonful of the leek mash & place onto 2 warm serving plates, pour the chive oil into the warm skink sauce & share between both plates, lay the hake on the leek mash & arrange the pieces of crisp puff pastry around the dish.
- When the carrots are done pour over the seasoned honey & serve on the side with the remaining leek mash.
- ENSURE FOOD IS PIPING HOT THROUGHOUT