A serving of culinary sheebeen chic
This week’s recipes come from Anthony Printer of Cronin’s Sheebeen in Westport, Co Mayo (croninssheebeen.com), which was named best gastropub in Connacht at last year’s Irish Restaurant Awards. On February 6, Anthony will host the first in a series of cookery demos, just in time for Valentine’s Day
Silver Rossaveal hake with Killary Harbour mussels, pickled fennel and roast chicken butter
Ingredients, serves four
800g fresh Atlantic hake; ask your fishmonger to cut it into 200g fillets for you
Salt; I use Achill Island sea salt
80g shelled mussels
120g pickled fennel
300ml chicken stock
50g spring onions, chopped
15g tarragon, chopped
80g cold butter, diced
A fresh lemon for juice (optional)
Method
1. ...
