Herb Crusted Fillet of Dingle Hake with Prawn Risotto from Gleesons of Booterstown #DubPubDishes
Anyone who has had the opportunity to eat out in Dublin pubs over the last couple of years will see just how much the quality of food on offer has grown. There are now dishes available in Dublin pubs which are as delicious and as beautifully prepared as any meal on offer in the city. Dublin pubs are using the highest quality ingredients to produce vibrant dishes to reflect the palate of modern Dublin. In this series the Licensed Vintners Association is sharing a small selection of these amazing meals. Just a taster of the great food you can find in pubs throughout Dublin. #DubPubDishes
About the dish
Herb crusted fillet of Dingle Hake, prawn risotto, Beurre blanc from Gleesons of Booterstown. The Hake on our menu are caught off the south Coast and landed at Dingle. There is a plentiful and sustainable supply of this fish and its mild flavour and delicate texture made it a great alternative to other white flaky fish. Hake requires little preparation except to remove scales and any bones. We recommend leaving the skin on when cooking to avoid the fillets from breaking up on the pan.
200g arborio rice
2 brown onions
2 cloves of chopped garlic
80g parmesan cheese
1 litre fish stock
200g peeled prawns
4 x 140g hake fillet
Salt & pepper
Lemon juice, 2 lemons
100ml pouring cream
100g butter, cold cut into cubes
Peel and finely dice 2 brown onions.
Heat a large pan and a drizzle of olive oil over a medium heat.
Once hot, add the onion & garlic, cook for 4 minutes until softened.
Add the arborio rice to the onions and cook for 2 minutes stirring to coat the grains in the oil.
Add the fish stock, slowly, stirring the rice until all the liquid has been absorbed for approx. 20 mins.
To finish add the juice of 1 lemon, some parmesan and season with salt & pepper.
In a separate pan sauté the prawns until cooked and add risotto.
Mix breadcrumbs, parmesan, lemon zest, parsley, salt & pepper.
Season the hake portions.
Pan fry in olive oil for 2 minutes each side.
Place crumb mixture on hake and put in hot oven for 10 minutes.
Put lemon juice and cream in small pot boil until slightly thick.
Remove from heat and whisk in butter and season.
For vegetables, boil asparagus & grill cherry tomatoes.
About Gleesons of Booterstown
Established in 1954, Gleesons of Booterstown has been a prominent food destination in south Dublin for over 50 years. The multi award winning pub is now owned by, John and Ciaran Gleeson.
The menu, created by head chef of fifteen years Stephen Doris, is varied and extensive, using local suppliers with the highest quality of fresh produce. Fish dishes are the real speciality in Gleesons.
The atmospheric bar, cosy lounges, recently renovated restaurant, thriving delicatessen and the addition of a 16 bedroom boutique townhouse make Gleesons a must visit venue.