clonakilty whitepudding with hake and white wine sauce
Serves: 4 • Prep 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:
2 onions, sliced
1 bay leaf
100ml white wine
300ml fish stock, hot
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
- 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.
- 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.
- 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.
- In a frying pan, heat 2 tablespoons of olive oil, then add the onion and cook gently for 10-15 minutes, until very soft.
- Add the whitepudding crumb and cook for a further 2-3 minutes until slightly crisp.
- Add the kale, cover, and cook for about 5 minutes or until wilted. Season and keep warm.
- 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.
- Meanwhile, gently reheat the sauce until hot.
- 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.