Irish hake with Smoked Bacon & Potato Terrine

This dish is from Anton Campbell of Del Toro, demonstrated at the Tesco Taste NI Festival.

Difficulty medium
Preparation Time 15-20 minutes
Cooking Time 1hour
Servings 4
Smoked Bacon & Potato Terrine
  • 4 large potatoes (thinly sliced)
  • 2oz smoked back bacon
  • Sprig of thyme
  • 6oz clarified butter
  • Salt & pepper for seasoning
  • 1 large fillet of hake
Beurre Noisette
  • 100g butter
  • Pinch of fennel seeds, sprig of thyme
  • 2oz tomato ketchup
  • Squeeze of lemon juice

Main Instructions
  1. Terrine can be prepared in advance and will make dish a lot easier to serve
  2. Slice bacon into fine strips, layer up sliced potato and bacon in a loaf tin (mould) press down on potato cover with melted butter, season, and cover with tin foil.
  3. Place in moderate oven for approximately 1 hour until potatoes are cooked.
Hake Instructions
  1. Portion hake into 6 oz portion score the skin and season, place in non-stick pan skin down until skin starts to crisp, place in a hot oven for 3 minutes.
  2. Leave to rest.
Beurre Noisette Instructions
  1. Melt butter until it goes a nut brown colour
  2. Add fennel seeds, thyme, stir in ketchup and a squeeze of lemon
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