Head Chef at Retallack Resort’s restaurant The Lookout, Nick Osborne knows a thing or two about working with amazing local produce.
A year on from when Nick took over and his vision to create a family friendly, reasonably priced menu filled with great quality food is now being realised. Nick is a very ‘hands on’ head chef and loves to create new dishes from locally sourced ingredients alongside his small, but perfectly formed team at The Lookout. With over 23 years’ experience, Nick is still as passionate about food as he was when he started and we’re delighted to be able to share one of his favourite recipes.
Pan Roasted Hake Fillet with Mussels, Clams & Smoked Bacon
100ml white wine
500g live cockles
500g live mussels, beards removed and shells cleaned
2 small shallots,
2 garlic cloves, finely crushed
20g plain flour
800ml fish stock
2 tblsp flat leaf parsley, chopped
4 tblsp double cream
4 spring onions,
1 celeriac, peeled
500g kale (pre cook in boiling salted water)
Picked celery leaves
100g pancetta lardons
4 hake portions
1) To clean mussels/clams, leave them under cold running water for 12 to 15 minutes, agitating them with your hand every 2 to 3 minutes to release trapped sand.
2) Place the mussels/clams in a pan with white wine and cover with a tight fitting lid. Cook over a high heat for about 3 minutes until the shells have opened and clams and mussels are cooked.
3) Remove the clams/mussels from the pan but keep the cooking liquor, straining through a fine mesh sieve or muslin cloth.
4) Melt the butter in a clean saucepan, gently cook the pancetta, shallot and garlic. Add the flour and stir over a low heat.
5) Gradually stir in the cooking liquor from the mussels/clams, turn the heat up, then add the fish stock in 2 to 3 stages, stirring between each. Bring to a boil, and then simmer for 20 minutes.
6) Add the celeriac, continue to simmer until the celeriac is cooked (about 6 to 7 minutes). By now the stock should have reduced by about a third.
7) Pan fry the hake portions in a clean frying pan.
8) In the saucepan containing stock/celeriac, add the kale, parsley, spring onions and cream, then simmer for 2 to 3 minutes. Check seasoning; add clams and mussels back in.
9) To serve, divide the sauce/veg/cockles/mussels into 4 bowls, place the hake on top, then garnish with celery leaves.
The Lookout Restaurant and Lounge at Retallack Resort
Winnards Perch, St Columb Major TR9 6DE