Sinéad's childhood inspired dish from MasterChef Ireland
Ingredients
- 2 eggs
- 200 g italian pasta flour
- hake fillet
- sweet potatoes – to make crisps
- tomatoes
- shallots
- garlic
- basil
- olive oil
- a few baby tomatoes
Method
- To make the pasta, put flour, eggs and oil into food processor with pasta attachment and process until nice and smooth. Cover with clingfilm and put in fridge.
- Slice potatoes with mandolin and lay in tray between baking parchment, coat the potatoes with clarified butter, then bake for 1hr 15 until crisp at 120 °C.
- Half baby tomatoes and toss them with olive oil and salt and roast in oven at 120°C for 1 hour.
- To make crisps - Slice potatoes very thinly with mandolin and fry them in hot oil until crisp.
- Sweat onions and garlic in a pan with a little olive oil until soft, season and add the tomatoes and cook for about 20mins. Place in blender with basil and blend.
- Roll out pasta and put through a pasta machine making spaghetti.
- Fry hake skin side down for 2 mins until skin starts to brown, place in oven at 180°C for 5 mins
- While hake is in oven, cook the pasta for two minutes in boiling water, drain and mix with the tomato sauce
- To plate, put the pasta in a roll in the centre and the hake skin side up on top. Scatter a few of the oven roasted tomatoes around the plate and a few crisps on top of the hake.
