clonakilty whitepudding with hake and white wine sauce

clonakilty whitepudding with hake and white wine sauce

Serves: 4Prep Time: Cook Time:

Hake has a flaky texture and subtle flavour. Serve it in a white wine sauce and on a bed of crumbed Clonakilty Whitepudding and you’ve got one heck of a meal right there!


For the white wine sauce:

25g butter

2 onions, sliced

1 bay leaf

100ml white wine

300ml fish stock, hot

150ml cream

Salt and pepper

 For the fish:

3tbsp olive oil

1 onion, finely chopped

100g Clonakilty Whitepudding Crumb

300g curly kale, stalks removed and leaves chopped

200g hake fillets, skin on


  1. For the sauce, in a saucepan, melt the butter. Add the onion, bay leaf, some cracked black pepper, and sauté over a low heat for 3-5 minutes, until the onion has softened.
  2. Add the white wine, then simmer and reduce over a medium heat for 5 minutes, until almost evaporated. Pour in the fish stock and bubble until reduced by a third.
  3. Strain the sauce through a sieve, pushing the pulp through. Discard the pulp and return the sauce to the pan, stir in the cream and simmer for 3-5 minutes to thicken. Remove from the heat, season with salt and pepper. Set aside.
  4. In a frying pan, heat 2 tablespoons of olive oil, then add the onion and cook gently for 10-15 minutes, until very soft.
  5. Add the whitepudding crumb and cook for a further 2-3 minutes until slightly crisp.
  6. Add the kale, cover, and cook for about 5 minutes or until wilted. Season and keep warm.
  7. For the fish, in a frying pan, over a medium heat, heat the remaining olive oil. Add the hake fillets, skin-side down, and cook for 5 minutes, then turn over and cook for 4-5 minutes more, until cooked through.
  8. Meanwhile, gently reheat the sauce until hot.
  9. To serve, spoon the whitepudding and kale mixture onto each plate, place the fish on top, then pour the sauce over, sprinkle with lemon zest and cracked black pepper.