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Serves 2

Ingredients:
2 pieces Fresh Hake (Donegal Prime fish, straight from Greencastle boats)
Half a leek Sliced
Half an Onion Sliced
1 Clove Garlic Crushed
Drizzle of Rapeseed Oil
Knob of Butter
2 Free Range eggs
Black Pepper

Method:

Heat a pan and add a drizzle of Rapeseed Oil. Place the hake skin side down and cook for 2 minutes. Add few sprigs of Rosemary. Turn the hake over. Season with black pepper.
Add the same pan a knob of butter, followed by the leeks, onion and garlic. Reduce heat and sweat leeks for 2-3 minutes.

While leeks are sweating heat some water in a pod until light bubbles appear in the water like a glass of lemonade. Crack and gently drop your eggs into the water and cook ensuring you retain a soft runny egg.

Serve the Hake on top of the leeks and place the poached egg on top. Sprinkle with pepper and sprig of rosemary.

Enjoy !!

Local Sourcing:
Fresh Hake (Donegal fish, straight from Greencastle boats)
Leeks – from chefs Brian’s Garden
Onion & Garlic - from chefs Brian’s Garden
Rapeseed Oil – Local
Butter – Local
Eggs – Brian robbed from his father in law

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