Aishling Moore: How to prepare hake with a creamy espelette sauce

Piment d’Espelette is a vibrant red spice, it’s got a fruity sweetness, a subtle smokiness and gentle warming heat

Hake with espleltte sauce by Aishling Moore. Picture: Chani Anderson

Sat, 07 Feb, 2026 - 02:01

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.

Traipsing through a market is one of my favourite things to do when travelling. A market tells you a whole lot more about how the people of a place eat than a restaurant ever could.

I love watching the locals shop, imagining what they’ll be having for lunch or cooking for dinner.