Chef Marc Roche, Con’s Restaurant, unravells the mysteries of creating fabulous meals using fresh fish

Chef Marc Roche, Con’s Restaurant, unravells the mysteries of creating fabulous meals using fresh fish… this recipe is simple, quick and utterly delicious, it’s bound to become a family favourite. Have a go and let us know what you think, post a picture on Con’s Facebook page and show off your talents!
Hake with a grated potato crust
8oz hake fillet (skin removed)
2 large rooster potatoes
2 eggs
250 ml milk
100 grams plain flour
2-3 tbsps olive oil
Salt and pepper for seasoning
(this recipe works well with cod or haddock too)

Pre-heat the oven to 175°C
Wash & peel the potatoes. Place a clean dish cloth in a bowl and grate the potato into the towel. Pick up the towel from the bowl and squeeze all the liquid from the potato. Leave the potato in the towel for 5 minutes.
Mix the eggs & milk together.
Arrange 3 bowls: add the flour to the first bowl, the egg wash in the second and the grated potato in the third.
Season the fish and place it in the flour first then, using the same hand, place it into the egg wash making sure it’s well coated, again with the same hand, place it into the grated potato. Using the other hand coat the fish evenly.
Place a non stick pan on a medium heat and add 2-3 tbsp olive oil.
Cook for 4 minutes on either side until golden brown.
Place in the pre heated oven for 5 minutes.
Finally return the pan to the stove and add some cold butter & a squeeze of lemon juice. Spoon over the fish.
Serve with fresh garden peas and a glass of South African Chenin Blanc (note: ask Supervalu to recommend one from their range). Star Seafoods has wonderfully fresh fish available every day so pop along to see them and ask about the catch of the day.

Con’s Restaurant at Star Outdoors, Dauros, Kenmare.
064 6641222 www.staroutdoors.ie

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