A medley of flavours


  • 5 x 160g hake fillets
  • pan-fry skin side in a little olive oil, season with sea salt.
  • 1 small head of savoy cabbage
  • 1 medium carrot
  • 2 red onions (peeled and sliced)
  • dash of olive oil
  • knob of butter
  • 1 clove of chopped garlic
  • dash of cream
  • vinaigrette:
  • 4 streaky rashers (cut into small pieces)
  • knob of butter
  • 25 g flaked almonds (toasted)
  • pinch of cumin
  • 40 ml dry white wine
  • 50 ml olive oil


  • Remove the first few dark green leaves of cabbage, remove the stalk and finely shred the savoy cabbage. Wash in cold water and drain.
  • Peel and cut the carrot into fine strips.
  • Heat a large sauce pan, add the olive oil, lightly fry, without colour, the onions and garlic. Add the cabbage and carrot, season with salt and pepper and cover with a lid.
  • Stir every few mins, the cabbage will take about 4mins to cook. Remove the lid add the butter and cream and check the seasoning.
  • Heat the butter in a pan add the bacon and slowly cook until golden brown add the cumin and diced shallot, and continue to fry until shallot is soft.
  • Next add the white wine and boil until all the sediment is removed from the pan add the almonds and olive oil warm and check the seasoning.

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