Over our 25 years in business, Atlantis of Kilmore Quay have built up great relationships with local fishermen. Our partnerships with the skippers of day boats, beamers and trawlers means we have dedicated boats to ensure a constant supply of the freshest Irish seafood for our customers.
Supplying the Trade for over 25 Years
Atlantis of Kilmore Quay have been supplying restaurants, hotels, pubs, government bodies, caterers and fast food outlets for over our 25 years. We have an extensive network of suppliers to ensure the largest range of fresh seafood for our customers.
Place the broccoli florets in a saucepan of salted boiling water. Bring back to the boil then reduce the heat and simmer for one to two minutes until the broccoli is just tender.
Remove from the heat immediately and drain well. Transfer to an ovenproof baking dish (approximately 24cm x 24cm). Set aside while you prepare the sauce.
Add the cream, stock, mustard, garlic and bay leaves to the saucepan and bring to the boil. Add the hake and simmer very gently for 4-5 minutes.
Remove from the heat and gently stir in most of the grated cheddar cheese, keeping aside 2 tablespoons for the topping. Add in capers and season with salt and pepper. Then spoon this mixture over the broccoli. Combine gently.
In a separate pan melt the butter then add in the breadcrumbs, reserved cheese and chopped parsley.
Mix together then sprinkle over the top of the hake and broccoli mixture. Brown under a hot grill and serve with steamed potatoes and a tomato salad.
Serving Suggestions
Steamed potatoes and tomato salad
Ingredients
700 g Hake, skinned, boned and cut into 4cm chunks
700 g Hake, skinned, boned and cut into 4cm chunks
200 g Broccoli, cut into small florets
Salt and freshly ground black pepper
300 ml Light cream
200 ml Fish or vegetable stock
1 tbsp Dijon style mustard
2 Cloves garlic, peeled and chopped
2 Bay leaves
150 g Grated cheddar cheese
1 tbsp Capers
25 g Butter
50 g Stale white breadcrumbs
2 tbsp Chopped parsley
Place the broccoli florets in a saucepan of salted boiling water. Bring back to the boil then reduce the heat and simmer for one to two minutes until the broccoli is just tender.
Remove from the heat immediately and drain well. Transfer to an ovenproof baking dish (approximately 24cm x 24cm). Set aside while you prepare the sauce.
Add the cream, stock, mustard, garlic and bay leaves to the saucepan and bring to the boil. Add the hake and simmer very gently for 4-5 minutes.
Remove from the heat and gently stir in most of the grated cheddar cheese, keeping aside 2 tablespoons for the topping. Add in capers and season with salt and pepper. Then spoon this mixture over the broccoli. Combine gently.
In a separate pan melt the butter then add in the breadcrumbs, reserved cheese and chopped parsley.
Mix together then sprinkle over the top of the hake and broccoli mixture. Brown under a hot grill and serve with steamed potatoes and a tomato salad.
Serving Suggestions
Steamed potatoes and tomato salad
Ingredients
700 g Hake, skinned, boned and cut into 4cm chunks
200 g Broccoli, cut into small florets
Salt and freshly ground black pepper
300 ml Light cream
200 ml Fish or vegetable stock
1 tbsp Dijon style mustard
2 Cloves garlic, peeled and chopped
2 Bay leaves
150 g Grated cheddar cheese
1 tbsp Capers
25 g Butter
50 g Stale white breadcrumbs
2 tbsp Chopped parsley
Method
Place the broccoli florets in a saucepan of salted boiling water. Bring back to the boil then reduce the heat and simmer for one to two minutes until the broccoli is just tender.
Remove from the heat immediately and drain well. Transfer to an ovenproof baking dish (approximately 24cm x 24cm). Set aside while you prepare the sauce.
Add the cream, stock, mustard, garlic and bay leaves to the saucepan and bring to the boil. Add the hake and simmer very gently for 4-5 minutes.
Remove from the heat and gently stir in most of the grated cheddar cheese, keeping aside 2 tablespoons for the topping. Add in capers and season with salt and pepper. Then spoon this mixture over the broccoli. Combine gently.
In a separate pan melt the butter then add in the breadcrumbs, reserved cheese and chopped parsley.
Mix together then sprinkle over the top of the hake and broccoli mixture. Brown under a hot grill and serve with steamed potatoes and a tomato salad.
