Hospitality Feature Absolute Hotel

Take the pressure off this summer with this simple Hake & Tomato Salsa dish...

Hake & Tomato Salsa

By Dermot Clancy Head Chef, Harry’s on the River, Absolute Hotel Limerick

You will need: (Serves 4)

• 4 Portions of fresh Hake 175g - 200g each (any white fish will work) • 400g baby potatoes • 20g butter • 50ml cooking oil • Tomato Salsa (recipe continued) • Lemon to serve

1. Cook the baby potatoes in a pot of boiling salted water for 20-15 minutes until tender. This can be done in advance and the potatoes can be kept in the fridge and roasted when needed. 2. Pat the skin of the hake dry with a cloth or paper towel. Score the skin with a sharp knife. 3. Preheat the oven to 170⁰C. 4. Place a heavy bottomed pan on a high heat. 5. Season the hake with salt and pepper. Place the oil on the heated pan, then place the hake in the pan, skin side down

Method:

allowing the fish to fall away from you, so the oil doesn’t burn if it splashes. Cook for 3-4 minutes until the sides of fish have started to go golden in colour, turn over the fish and add the butter to the pan. Continue cooking for another 3-4 minutes. 6. Remove the fish to an oven tray, add the pre-boiled potatoes to the pan and mix into the cooking liquids. Then, place these on the oven tray with the fish and place in the oven. 7. Cook in the oven for 10-12 minutes. When the fish is ready it will be firm to the touch in the center. 8. To serve place a few of the potatoes on the plate, followed by the fish and a generous serving of the tomato salsa. Garnish with ¼ of a lemon.

Chefs Notes

Tomato, Caper & Lemon Salsa

You will need:

• 4 Ripe Tomatoes • 1 Onion • Small Bunch Coriander • Juice and Zest of a lemon • 3 Spring Onions • 10-12 Capers • ½ chilli (optional) • 4 tblsp Olive Oil • Salt & Fresh Ground Black Pepper

Method:

1. Peel and cut the onion into fine dice. De-seed and fine dice the tomato. Slice the spring onions and capers. Chop the coriander. Remove the seeds from the chilli, if using, and fine dice. 2. Zest the lemon, the squeeze the juice. 3. In a mixing bowl combine the tomato, onion, coriander, spring onion, chilli & capers. Mix in the lemon juice, zest and olive oil. 4. Season to taste with salt and pepper, leave in the fridge until needed.

For bookings or enquiries please call: 061 463600 or email: info@absolutehotel.com.