Fillet of Hake "Kenure House"
Source of Recipe
The Red Bank Restaurant, Ireland
Recipe Introduction
Kenure House was a Paladin Mansion in the next parish of Rush. It was made famous during the filming of Ten Little Indians which starred Hugh O' Brien, Shirley Eaton, Dali Lavi etc. and was based on the Agatha Christy Book. In the grounds of the now demolished house was a fine kitchen garden and among the many plants gone wild was "Horseradish Root". It is usually served with roast beef. At one time I worked with a native Chinese cook and he explained how at home horseradish was used to bring out the flavour of fish and so this is how I came to develop this Hake Dish. Hake is a very fine fish indeed and grossly underrated in Ireland where plenty of it is caught and has to be mixed with cod to sell it.The Spanish Trawlers take great risks in our coastal waters to catch Hake were it is considered the Champagne of Fish in the Spanish Markets.
This will feed four people as a main course. If you cannot fillet it the fish monger will oblige.Ask also to skin it for you. Take the head ,skin and bones with you as you can make an excellent stock for Seafood Chowder and some stock we will need for the cooking process.
List of Ingredients
One 3 - 4 lbs Hake on the Bone.
Small 4 oz jar of Horseradish Relish
Cup of Whipped Cream
2 ozs of very cold butter for the sauce.
Salt and Pepper
Equipment:- One domestic steamer or a Chineese Bambo Steamer.Recipe
Cut the two filleted sides in two even pieces each making now four pieces. Check for pin bones and remove them. They are quite large so easy to spot. Fold the horseradish relish and whipped cream together and past it in the inside side of the four pieces of fish. Season lightly with salt and pepper. Fold over the fillets squashing the cream mixture in the middle. Put three cups of fish stock in the bottom of the steamer. Place the fillets in the pressure steamer with what ever veg in season that will cook in less than five minutes. eg snow peas in the market now.. Place the lid on the steamer and place over the heat . When the pressure is up add the weight and steam for five minute .Depreasurize and open steamer lift out the fish and arrange on hot plates with the veg.Now the advantage of the steamer is that all the juices from the fish and veg has collected in the bottom of the vessel.This is what we now make the excellent sauce from.
Simply add an egg cup of cream and reduce over a high heat Do not loose your nerve reduce by 3/4 volume and add 2 ozs of butter shake around the pot until melted in and the pour around the fish. Serve with boiled potatoes.
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