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Irish Examiner

Seafood Made Simple: A tasty twist in the tail with this chilli-and-mint hake

This dish of peas, chilli and mint is one of my go-to simple suppers when I'm looking for dinner in a flash and the crisper drawer in the fridge is lacking fresh vegetables. This process works with just about any green vegetable: mangetout, tenderstem broccoli, green beans and courgette. It's fabulous with wilted spinach or Swiss chard too. It's a winning accompaniment to any seafood supper but, quite frankly, I'd happily settle for a large serving of these alone for dinner. It's also great with some pasta and goats' cheese for a more substantial serving. I've used hake tails for this recipe, an under-appreciated part of round fish. Tails are most often used up in fish-cakes or fish-pie mixes. Once treated with a little care and respect they can be just as satisfying as a chunkier fillet piece. At Goldie, we've had lots of dishes over the years to make the most of this cut. Deliveries of fresh hake, cod, ling and pollock all provide us with plenty of opportunities to add value to the tail end of these fish. Buttermilk fried fish tails is a dish we'll often feature on the menu, dredged in Cuinneog buttermilk and a house-fermented hot sauce and served with some bread-and-butter cucumber pickles and a lime mayonnaise. One of our best-selling dishes, makes this part of the fish the star of the show — our fish tail schnitzel. The tails are removed from the bone, skinned, flattened out with the back of a small saucepan and coated in a fine breadcrumb before being fried and anointed with apple cider vinegar, sea salt, brown butter and crisp capers. We serve them with a mustard-heavy gherkin and celeriac remoulade and a fudgy soy-cured egg yolk. Hake tails with chilli-mint peas recipe by:Aishling Moore I've used hake tails for this recipe, an under-appreciated part of round fish. Tails are most often used up in fish cakes or fish pie mixes. Once treated with a little care and respect they can be just as satisfying as a chunkier fillet piece. Servings 4 Preparation Time  20 mins Cooking Time  30 mins Total Time  50 mins Course  Main Ingredients For the peas: 400g frozen peas 2 shallots finely diced 2 cloves of garlic minced 2 red chillies finely diced 1 lemon juice and zest 1 bunch of mint 3tbsp gplden rapeseed oil 1 tsp Sea salt 1/4tsp Freshly cracked black pepper For the hake: 4 x 120g hake tails or fillets 2 tbsp rapeseed Oil Fine salt Method Remove the hake from the fridge 15 minutes before you are intending on cooking. Pat dry to remove any excess moisture and season with fine sea salt. To make the peas: warm the golden rapeseed oil in a large pan on a medium heat. Add the shallots and sweat to soften for five minutes. Add the minced garlic and chilli and cook for a further two minutes. Stir all the time to avoid anything caramelising. While that's happening, place the frozen peas in a large heatproof bowl. Cover with boiling water and allow to sit for 3 minutes before draining. Add the drained peas to the pan and mix well to coat the peas in the shallot and chilli-flavoured oil. Season generously with sea salt and freshly cracked black pepper, add the juice and zest of the lemon and toss to combine. Set aside while cooking the hake. Add the chopped mint to finish just before serving. For the hake: preheat the oven to 200°C/Gas Mark 6. Preheat your frying pan on a medium-high heat for 2 minutes. Add 2 tbsp of rapeseed oil before placing the hake in the pan. laying the fish down and away from you, to avoid oil splatters. Once in the pan, do not disturb the fillet or move the pan. Allow the crust of caramelisation to develop evenly, approximately 2-3 minutes, until the fish is cooked 60 per cent of the way. Using a fish slice, confidently lift the fillet from the pan and place on a tray. Place the par-cooked fillet in the preheated oven for 2-4 minutes, depending on the size of the fish. Once cooked, dress the fish with a squeeze of fresh lemon juice and serve with the spicy minted peas. Fish tales Removing the fish from the fridge before cooking is essential to ensure even cooking. Make sure you're using a pan that's large enough for the number of portions you're cooking. Avoid overcrowding the pan; each addition to a cooking surface reduces the temperature of the pan. Work in batches if needs be. Carbon steel pans are a fantastic investment and perfect for fish cookery. They are excellent conductors of heat and require very little upkeep. Preheating your frying pan is the most crucial step in pan frying a piece of fish. The goal is to achieve an even temperature across the full surface area of the pan. Cold pockets will cause your fish to Stick. No matter what piece of fish you are cooking, when removing from a pan always lift from the tail end of the fish. It causes less damage to the skin. Read More