This recipe, for me, showcases all that is the best of Irish food. Our fresh fish, our meat, our dairy, our herbs and so on. Take the hake fillet and lightly dust in fine sea salt on the flesh side ...
Serves four YOU WILL NEED 4 x 175-200g pieces skinned hake fillet, cut 2-2.5cm thick 200g asparagus tips, about 8cm long 250g peas, fresh or frozen Season pieces of hake generously on both sides with ...
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