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Ingredients: Smoked Hake

Alison introduces a traditional smoking fuel found in the Irish midlands called turf which was used in big open fires to heat homes and a big pot would be thrown on top for cooking dinner. As well she showcases a wild ingredient that can be found along the shores of the UK and Ireland - sea beet leaves, used to wrap and flavour the Jerusalem artichokes. You'll also be guided through the key components for her brine and smoked butter sauce.

📦 Specialist Ingredient of the week
  • Atlantic Wakame seaweed
💡 A bit about your specialist ingredient

Wakame seaweed is not originally a native of Europe, but it has come to flourish along the coast of Ireland, growing freely in the lower shore on wave-battered rocks and in rock pools. It grows quickly during the winter months and is harvested in mid spring to early summer when it is at its nutritional prime. The taste is mild, with a spinach-like flavour and a fresh sea after taste.

🗒 Ingredients You Need
  • 1 hake or 2x 200g pieces skin on (top loins of fillet)
  • olive oil
  • lemon
  • white pepper, ground
  • charcoal (Alison uses traditional Irish turf)

For the brine:

  • 1L water
  • 100g sea salt(or non-iodised)
  • 30g brown sugar
  • 1 tsp of coriander
  • 10g Atlantic Wakame seaweed
  • sprig of parsley & dill
  • lemon zest

For the Artichokes:

  • 6 Jerusalem artichokes (peeled, roughly same size)
  • 30 sea beet leaves or spinach
  • 1.5L water + good pinch of salt

For the Sauce:

  • 200ml white white
  • 100ml cider vinegar (or similar)
  • 1 shallot (peeled & sliced)
  • 1 tsp white peppercorns
  • fresh herbs  (parsley, dill, tarragon, chives)
  • 300g unsalted butter (diced small, kept cold)
  • salt/sugar/lemon to taste
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Alison Tierney
I've worked in a variety of restaurants from casual to Michelin star and follow the ethos of using the best local produce from our Island.