Titanic Belfast – Roast Hake with Pearl Barley Risotto

NITB Signature Dish.  Roast Hake with Pearl Barley “Risotto” with wild Rocket and aged Cheddar

This dish was cooked by Leo Small, Head Chef at Titanic Belfast

Difficulty medium
Preparation Time
Cooking Time
Main Ingredients
  • 4 x 200g Hake fillets
  • 100ml of Armagh Cider
  • Zest of 1 lemon
  • 600ml of vegetable stock
  • 1 shallot, very finely diced
  • ½ a clove of garlic, crushed
  • 1 teaspoon of chopped thyme
  • 50g of grated and shaved cheddar
  • 40ml of olive oil
  • 1 bunch of flat leaf parsley, finely chopped
  • Small bunch of rocket leaves

Main Instructions
  1. To cook the Hake:
  2. Preheat oven to 200oC
  3. Marinate the Hake in some olive oil, salt, black pepper and lemon zest
  4. Place them in an oven proof dish and pour over the cider
  5. Place the Hake into the oven for 15 minutes, to bake slowly
  6. To make the barley risotto:
  7. Put 2 tablespoons of olive oil in a medium pan and add the chopped shallots, thyme and garlic
  8. Warm through and add the barley
  9. Add ¼ of the vegetable stock and stir until the barley has absorbed the stock
  10. Continue to add the rest of the stock, until the barley is cooked; set to once side and check the fish
  11. To finish the dish:
  12. Add the chopped parsley and grated cheddar to the barley risotto, add a squeeze of lemon juice and season with salt and pepper
  13. Place a neat spoonful of risotto in the centre of each plate and place the cooked Hake on top of the risotto
  14. Sprinkle the plate with wild rocket leave and shaved cheddar
  15. Add some olive oil to the juices left from cooking the Hake and drizzle this around the fish
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