This issue we’ve got two fabulous recipes for you; Oven Baked Wild Hake Fillet followed by Sticky Toffee Pudding both from Stephen Fitzmaurice, Head Chef at the Islands Restaurant in the AA accredited Hotel Westport which are sure to wow your dinner guests.
Oven Baked Wild Hake Fillet, Roast Red Pepper and Garlic Ragout, Wilted Baby Spinach (serves 4)
4 x 200gms Hake Fillets
25 gms Butter
Salt & Pepper to season
• 1 Red Onion
• 2 Roasted Red Peppers
• 3 Garlic Cloves
• 50g Parsley
• 50g Chives
• 50g Wild Garlic
• 50g Spring Onion
• 1 Chilli
• 1 tbsp Tomato Puree
• 100 mls White Wine
• Salt & Pepper to season
• 500g Washed Baby Spinach 500g
• 50g Butter
• Pinch of Nutmeg
• Salt & Pepper to season
Method for Hake:
1. Heat oven to 180°C.
2. Place hake fillets onto an ovenproof dish skin side up, lined with a piece of buttered greaseproof paper.
3. Place a knob of butter onto each fillet, season with salt and pepper and place in the over for 10 minutes until cooked.
Method for Ragout:
1. Heat oil in pan and add onion, garlic and chilli and leave to sweat.
2. Add wine and tomato puree and cook for 5 minutes.
3. Add peppers and cook for 5-8 minutes until peppers are soft.
4. Add chives, wild garlic, parsley, spring onion.
5. Season with salt and pepper.
6. Ready to serve.
Method for Spinach:
1. Heat pan and add butter to melt.
2. Add spinach, nutmeg, salt and pepper.
3. Cook till tender.
4. Ready to serve.
Sticky Toffee Pudding (serves 6)
• 4 oz Butter
• 4 oz Dark Brown Sugar
• 2 Eggs
• 1/4 cup of Black Treacle
• 1/4 cup of Golden Syrup
• 1/4 Pint of Milk
• 1tsp of Ground Cinnamon
• 8oz of Plain Flour
• Drop of Vanilla Essence Drop
• Fudge Sauce
• 4oz Butter
• 1/4 Pint of cream
• 4 oz of Dark Brown Sugar
Method for Pudding:
1. Mix Sugar and Butter in a mixing bowl on a medium speed until it forms a paste.
2. Gradually add the eggs, then the black treacle, golden syrup and milk.
3. Mix until combined.
4. Sieve the flour, bread soda and cinnamon together.
5. Add the flour mix to the wet mix and bring together.
6. Pipe the mix into pre-greased moulds and cook @ 180°C for 20mins.
Method for Fudge Sauce:
7. Heat butter, cream and 1/2 of the dark brown sugar till boiling point, set aside.
8. Add remaining sugar to liquid and whisk until dissolved in hot liquid.
More about Chef Stephen Fitzmaurice: A Roscommon native Stephen has spent over two decades in Westport where he has held the position of Head Chef at Hotel Westport. After graduating from Athlone I.T. in Culinary Arts, Stephen’s quest for experience took him all over Ireland, London and Chevalier in the French Alps. Stephen leads a team of 15 chefs at the Hotel and keeps abreast of current trends by investing in Continued Professional Development relevant to his job. Stephen cites Derry Clarke as a source of inspiration for his approach to professional cookery.
To view Stephen’s menus at Islands Restaurant click