tag:blogger.com,1999:blog-7326803789014500582024-03-05T23:47:39.829-08:00The Good Fish CompanyThe Good Fish Companyhttp://www.blogger.com/profile/08767039880584222987noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-732680378901450058.post-10907706567336689902012-01-26T04:45:00.001-08:002012-01-26T04:45:18.323-08:00Hake Fillet with Lemon Herb Crust<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYga2tv2RoJj4rBYYSlPSZTOeubfXrf-IMG6lxrwbqfVSYpAwaS1SlCmkosPHlFbDyurYPFlgR1zbKoJZU2xENUeHk71sKUr3jemsu1fIVdIwNmViYyJUDHKUfrj3Tfb0ybxATMK9LmbsD/s1600/Hake+with+Lemon+Herb+Crust.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gda="true" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYga2tv2RoJj4rBYYSlPSZTOeubfXrf-IMG6lxrwbqfVSYpAwaS1SlCmkosPHlFbDyurYPFlgR1zbKoJZU2xENUeHk71sKUr3jemsu1fIVdIwNmViYyJUDHKUfrj3Tfb0ybxATMK9LmbsD/s640/Hake+with+Lemon+Herb+Crust.JPG" width="508" /></a></div>The Good Fish Companyhttp://www.blogger.com/profile/08767039880584222987noreply@blogger.com1tag:blogger.com,1999:blog-732680378901450058.post-47994105093542543372012-01-10T06:48:00.000-08:002012-01-10T06:48:37.811-08:00The Good Fish Shops<div class="MsoNormal" style="margin: 0cm 0cm 10pt; mso-pagination: none;">
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<u><span lang="EN-IE" style="mso-ansi-language: EN-IE; mso-bidi-font-weight: bold;"><span style="font-family: Calibri;"><a href="http://twitter.com/goodfishshop">http://twitter.com/goodfishshop</a></span></span></u></div>
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<u><span lang="EN-IE" style="mso-ansi-language: EN-IE; mso-bidi-font-weight: bold;"><span style="font-family: Calibri;">CARRIGALINE SHOP</span></span></u></div>
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<span lang="EN-IE" style="mso-ansi-language: EN-IE; mso-bidi-font-weight: bold;"><span style="font-family: Calibri;">Carrigaline Industrial Estate, Crosshaven Road, Phone: 021 4373917</span></span></div>
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<span lang="EN-IE" style="mso-ansi-language: EN-IE; mso-bidi-font-weight: bold;"><span style="font-family: Calibri;">Monday-Wednesday: 9.00-5.30<span style="mso-tab-count: 1;"> </span>Thursday-Friday: 9.00-6.00 Saturday 9.00-3.30</span></span></div>
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<u><span lang="EN-IE" style="mso-ansi-language: EN-IE; mso-bidi-font-weight: bold;"><span style="font-family: Calibri;">DOUGLAS COURT SHOP</span></span></u></div>
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<span lang="EN-IE" style="mso-ansi-language: EN-IE; mso-bidi-font-weight: bold;"><span style="font-family: Calibri;">Douglas Court Shopping Centre, Phone: 021 4365878</span></span></div>
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<span lang="EN-IE" style="mso-ansi-language: EN-IE; mso-bidi-font-weight: bold;"><span style="font-family: Calibri;">Monday-Wednesday: 9.00-6.00<span style="mso-tab-count: 1;"> </span>Thursday: 9.00-7.00 Friday: 9.00-8.00 Saturday 9.00-6.00</span></span></div>
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<u><span lang="EN-IE" style="mso-ansi-language: EN-IE; mso-bidi-font-weight: bold;"><span style="font-family: Calibri;">BALLINCOLLIG SHOP</span></span></u></div>
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<span lang="EN-IE" style="mso-ansi-language: EN-IE; mso-bidi-font-weight: bold;"><span style="font-family: Calibri;">Main Street, Ballincollig, Phone: 021 4878730</span></span></div>
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<span lang="EN-IE" style="mso-ansi-language: EN-IE; mso-bidi-font-weight: bold;"><span style="font-family: Calibri;">Monday-Wednesday: 9.00-5.30<span style="mso-tab-count: 1;"> </span>Thursday-Friday: 9.00-6.00 Saturday 9.00-3.30</span></span></div>
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<u><span lang="EN-IE" style="mso-ansi-language: EN-IE; mso-bidi-font-weight: bold;"><span style="font-family: Calibri;">KINSALE SHOP</span></span></u></div>
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<span lang="EN-IE" style="mso-ansi-language: EN-IE; mso-bidi-font-weight: bold;"><span style="font-family: Calibri;">Market Place, Kinsale, Phone: 021 4777443</span></span></div>
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<span lang="EN-IE" style="mso-ansi-language: EN-IE; mso-bidi-font-weight: bold;"><span style="font-family: Calibri;">Monday-Friday: 9.00-6.00 Saturday 9.00-3.30</span></span></div>The Good Fish Companyhttp://www.blogger.com/profile/08767039880584222987noreply@blogger.com0Carrigaline Industrial Estate, Kilnagleary, Carrigaline, Co. Cork, Ireland51.809941439363378 -8.368234634399414151.805032939363379 -8.378105134399414 51.814849939363377 -8.3583641343994142tag:blogger.com,1999:blog-732680378901450058.post-10334480375409138252012-01-10T06:32:00.000-08:002012-01-10T06:32:43.370-08:00Try this Hake Recipe!<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 1;"><b><span style="font-family: "Times New Roman", "serif"; font-size: 24pt; mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 18.0pt;">Pan-fried Hake with Lemon Butter Sauce </span></b></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 2;"><b><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">Of course this recipe is great with just parsley but experiment with a combination of soft fragrant herbs sauce as parsley, chives and tarragon or chervil depending on what’s available. </span></b></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">Serves 4 </span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";"> <span style="mso-no-proof: yes;"><shapetype coordsize="21600,21600" filled="f" id="_x0000_t75" o:preferrelative="t" o:spt="75" path="m@4@5l@4@11@9@11@9@5xe" stroked="f"> <stroke joinstyle="miter"></stroke><formulas><f eqn="if lineDrawn pixelLineWidth 0"></f><f eqn="sum @0 1 0"></f><f eqn="sum 0 0 @1"></f><f eqn="prod @2 1 2"></f><f eqn="prod @3 21600 pixelWidth"></f><f eqn="prod @3 21600 pixelHeight"></f><f eqn="sum @0 0 1"></f><f eqn="prod @6 1 2"></f><f eqn="prod @7 21600 pixelWidth"></f><f eqn="sum @8 21600 0"></f><f eqn="prod @7 21600 pixelHeight"></f><f eqn="sum @10 21600 0"></f></formulas><path gradientshapeok="t" o:connecttype="rect" o:extrusionok="f"></path><lock aspectratio="t" v:ext="edit"></lock></shapetype><shape alt="Pan-fried Hake with Lemon Butter Sauce" id="Picture_x0020_1" o:spid="_x0000_i1025" style="height: 94.5pt; mso-wrap-style: square; visibility: visible; width: 192pt;" type="#_x0000_t75"><imagedata o:title="Pan-fried Hake with Lemon Butter Sauce" src="file:///C:\DOCUME~1\sales\LOCALS~1\Temp\msohtmlclip1\01\clip_image001.jpg"></imagedata></shape></span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";"><span style="mso-no-proof: yes;"> </span></span><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">Ingredients </span></div><ul type="disc"><li class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">4 x 175g hake fillets, skin on and boned</span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">1 tablesp. olive oil</span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">50g butter</span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">1 tablesp. chopped mixed herbs (parsley, chives and tarragon)</span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">½ lemon, pips removed</span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">Salt and freshly ground pepper</span></li>
</ul><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 2;"><b><span style="font-family: "Times New Roman", "serif"; font-size: 18pt; mso-fareast-font-family: "Times New Roman";">To Cook</span></b></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">Method </span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">Heat the olive oil in a large frying pan and add the seasoned hake fillets, skin side down. Cook for a minute or two until the skin is just beginning to crisp, then add little knob of butter to the pan around each hake fillet and cook for another couple of minutes until the skin is crisp.</span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">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.</span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">Add the rest of the butter to the frying pan and allow it to gently melt over a moderate heat. Then quickly add the herbs and a squeeze of lemon juice, swirling to combine. Season to taste. Spoon this sauce over the hake fillets and add broccoli and some sauté new potatoes.Serving Suggestions Steamed broccoli and sauté new potatoes</span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">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.</span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">Other fish you could use: Whiting, haddock or trout fillets</span></div></div>The Good Fish Companyhttp://www.blogger.com/profile/08767039880584222987noreply@blogger.com1