Seafood Made Simple: Hake with fennel soubise, bacon lardons and peas

This weekend’s recipe, a simple dish of hake enjoys the perfect partnership of sweet peas and smoky salty bacon with a creamy aniseed fennel soubise.

⁠Hake, fennel soubise, bacon and peas. Picture: Chani Anderson

Sat, 26 Oct, 2024 - 02:00

Aishling Moore

Aishling Moore is head chef and co-owner of Goldie, the award-winning seafood restaurant in Cork city. A pioneer of gill-to-fin cooking in Ireland, and author of cookbook The Whole Catch, she's won multiple awards for her cooking and writing.

‘Surf and turf’ in its most generic form of langoustine and steak is a combination I’m not overly enthusiastic about. A recent expression I heard for the dish of ‘reef and beef ‘makes me even less so.

Such luxury ingredients in my mind deserve to be the focal points of their own plates. The extravagance of excellently reared and dry aged beef can only but compete with these sweet crustaceans.