The team in King Sitric serves up Howth’s freshest catch every day so you can’t beat this incredible Hake fillet on top of a fresh and zingy mixed asparagus salad. Full of flavour and very light, you can enjoy this dish even in the hottest weather.
Lemon Vanilla Vinaigrette
– 6 Lemons Juiced
– 3 Vanilla Pods
– 75g Honey
1. Using the tip of a paring knife cut the bean lengthways and scrape the seeds loose form the pod.
2. In a small pot combine the lemon juice of the lemons, honey and scraped vanilla seeds.
3. Over a low heat, reduce the mixture by two-thirds.
4. Let it cool and slowly add sunflower oil until you reach the desired consistency.
– 12 Green Asparagus
– 6 Purple or English Asparagus
– 4 White Asparagus
– 15 Mini Wild Asparagus
– 1 Ruby Grapefruit
– 1 Scallion
– 4 Mint Leaves
– 1 Green Apple
1. Peel the White Asparagus, removing the tough lower parts. Blanch for 30 seconds in boiling salted water.
2. Cut the tough ends from the green asparagus and blanch those also. After blanching immediately immerse in iced water.
3. Cut the scallion and white asparagus length ways.
4. Create shavings of the purple asparagus.
5. Cut the top and bottom of the grapefruit and begin slicing off the skin following the natural curvature of the fruit. Endeavour to remove all of the pith without sacrificing too much of the fruit’s flesh.
6. When completely peeled cut into sections.
7. Cut the green apple into thin slices then into thin strips.
8. Add all the ingredients to the bowl and toss with vinaigrette.
1. Heat a pan on medium heat and season the hake fillet on the skin side.
2. Add Sunflower oil in to the pan and put the Hake in skin side down, seal for 1 minute.
3. Finish in the oven at 180°C for 4-6 mins.
4. When ready take out of the oven and flip gently in the pan and leave to rest for 1 minute.
5. Arrange the salad on the plate, place the hake on top and enjoy!
Having started cooking 17 years ago Thomas is a hugely experienced chef. Having joined the King Sitric in 2012, an establishment synonymous with quality produce, Thomas has brought with him a modern style of cooking and presentation.
Thomas was drawn to pursue a position at the King Sitric due to its global reputation as a leading and multiple award-winning fish restaurant. Thomas is passionate about utilising modern styles of cooking and exhibits these skills on a daily basis within the King Sitric.