Hake with roasted garlic cream and black pudding

Serves: 4
Course: Main Course
Cooking Time: 0 hr 30 mins
  • 1tbs olive oil.
  • 4 large cloves of garlic, peeled and very thinly sliced.
  • 250 ml cream.
  • One-third cube of chicken stock cube.
  • A sprig of rosemary.
  • A generous squeeze of lemon.
  • Salt.
  • 4 skinless hake fillets approx 140g each, bones removed.
  • 8 thickish slices of good black pudding.
  • A drizzle of olive oil.
  • Salt and pepper.
  • A few apple batons for crisp freshness.

1. In a small pot, very gently cook the sliced garlic in your olive oil. The object is to achieve an even golden colour without overcooking the garlic, which will make the sauce bitter.

2. When the garlic is golden, add the cream, rosemary and stock cube, then bring back to a very gentle simmer.

3. After five minutes or so when your sauce is coating consistency, remove the rosemary, add a little lemon juice to season and set aside.

4. Preheat the oven to 185 degrees or equivalent.

5. Place the hake and black pudding on a shallow roasting tray. Drizzle over the olive oil , season and turn everything in the oil to make sure it doesn’t stick.

6. Bake for 12 minutes before checking. The fish may need a little longer depending on its thickness.

7. Divide on to warmed plates with the sauce spooned over generously. Artfully add some apple batons and serve with new potatoes.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford