Teresa's Recipes
Corned Hake
Corned Hake is a delightful traditional Irish dish that showcases the simplicity and flavor of fresh fish. Originating from the coastal regions of Ireland, this dish combines the delicate taste of hake with aromatic bay leaves and the tang of fresh lemon, creating a beautiful balance of flavors. Perfect for a cozy dinner or a special occasion, Corned Hake is not only easy to prepare but also a celebration of Irish culinary heritage.
Ingredients
- 4 (about 6 oz each) Hake fillets
- enough to cover the fish Water
- 1 tablespoon Salt
- 1 teaspoon Black peppercorns
- 2 Bay leaves
- 2 tablespoons Unsalted butter
- 1, cut into wedges for serving Lemon
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Calories: 250
- Fat: 10g
- Carbs: 2g
- Protein: 36g
- Sodium: 600mg
- Sugar: 0g
Instructions
- In a large pot, place the hake fillets and cover them with enough water to submerge completely.
- Add the salt, black peppercorns, and bay leaves to the pot.
- Bring the water to a boil over medium-high heat, then reduce the heat and let it simmer for 10-15 minutes, or until the hake is cooked through and flakes easily with a fork.
- Carefully remove the hake from the pot and discard the cooking liquid.
- In a large skillet, melt the unsalted butter over medium heat.
- Once the butter is melted and bubbling, add the cooked hake fillets to the pan.
- Cook the hake for 2-3 minutes on each side, or until they are golden brown and crispy on the outside.
- Serve the corned hake hot, garnished with fresh lemon wedges for a zesty finish.
Tips
- For added flavor, consider marinating the hake fillets in a mixture of lemon juice, olive oil, and herbs for 30 minutes before cooking.
- Pair the dish with a side of colcannon or boiled potatoes for a traditional Irish meal.
- Feel free to substitute hake with cod or haddock if desired, just adjust cooking times accordingly.