Food at Faithlegg
One Saturday a month, head chef at Faithlegg House Hotel Jenny Flynn will join Maria McCann on The Saturday Café for Food At Faithlegg.
Jenny will share a seasonal recipe and talk about the upcoming trends in the food world, with a focus on local suppliers. She will also give tips and tricks for entertaining at home.
Find her latest recipe below.
Fillet of Mullet, House Smoked Mussels Recipe
Grey Mullet is an alternative to seabass, cooking methods and flavours. The hake can absorb so many flavours while holding onto the delicate fish taste, but this is down to the correct number of spices and seasoning. I use the fillet for this dish. Your fishmonger can fillet it for you removing any bones and scales.
This recipe is one portion so you can multiply for the whole family.
- 200g hake fillet
- 50ml of cream
- 20g Samphire picked
- 1 diced shallot
- 100g whole fresh mussels
Salt-Baked Potatoes
- Two medium-size queen’s potatoes
- 1 egg white
- Sea salt to cover potatoes
Lightly whip egg white and add to salt cover the potatoes and bake for 1 ½ hours until cooked.
Mussels
Clean and de beard them
Smoking the mussels
I use oak chips from the estate, put the chips on the bottom of the tabletop smoker put an empty tray on top and put the mussels in it heat the smoker until the smoke starts to appear, the mussels will start to cook and open with the smoke while taking in the smoke essences. Use the liquid to make the sauce for the dish.
Assembling The Dish
Pan-fry the hake in a non-stick pan with butter skin side down
In a pot sauté the shallot, add the mussels and stock when heated add the cream and samphire
In a bowl put in the mussel broth and put hake fillet on top
Serve the salt-baked potatoes on the side.
A crisp glass of white wine with this dish is perfect
I like a sauvignon Blanc with this dish, or a white Rioja (Muga) as a treat.
About Faithlegg
Faithlegg is an award-winning 4-star hotel set in beautiful grounds with its own 18 – hole golf course right on the doorstep. Opened officially by FBD Hotels & Resorts in 1998, Faithlegg is a luxury property designed to meet the needs of the most discerning guest whether staying for business or leisure.
Dining is always a pleasure at Faithlegg, where talented Head Chef Jenny Flynn takes pride in creating delicious dishes showcasing the very best of local ingredients.
Faithlegg takes pride in its dedicated team and boasts many long-serving experienced staff whose wealth of knowledge and genuine duty of customer care has managed to reach and maintain a high standard of service over the years.
Follow Jenny Flynn on Twitter and check out Faithlegg on Facebook, Twitter and Instagram or see faithlegg.com.
