Recipe: How about Hake?

We had a challenge on our hands this week.


We thought of lots of recipes showcasing local produce that we could share in the run up to Easter (our Easter specials can be found here) that could also be fun for the family.

An egg dish which would leave shells to decorate.

A flour, salt and water based dish the leftovers of which could be used for art supplies...


But in the end, it simply had to be fish.

Pan Fried Hake with pine nut and wild garlic (or basil) pesto, cassoulet of pulses and an aubergine crisp for decoration presented on a black slate
Pan Fried Hake with pine nut and wild garlic (or basil) pesto, cassoulet of pulses and an aubergine crisp (for decoration)

Fish is THE dish for many this time of year for cultural, religious and traditional reasons and sourcing great fish is never a problem in Letterkenny, with Killybegs - our largest fishing port - not far down the road, Mulroy Bay Mussels up the road and some of the finest oysters, cockles, crab, cod, lobster, trout and Wild Atlantic salmon within a giants throw.


But a seasonal ingredient that gallops [a little in-joke] its way into our minds this time of year ruined our plans.