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.
Smoked Haddock, Leek & Sweetcorn Bake by Siobhán Devereux Doyle
Method
1. Bring a heavy based saucepan to a medium heat. Add the oil and butter, and sweat the onions and half of the leek until soft.
2. Gradually add in the flour, stirring all the time to make a roux. Once a paste has formed, gradually add the milk, whisking continuously to bring the sauce together.
3. Crush the fennel seed and black peppercorns using a pestle & mortar and add to the sauce.
4. Add the sweetcorn to the sauce, and leave on a low heat, to allow the flour to cook out, stirring occasionally.
5. To make the topping, combine all of the ingredients together in a bowl, leave aside.
6. Add the cream, Smoked Haddock and remainder of the leek to the sauce. Combine the ingredients well with the sauce and pour into an oven proof dish.
7. Sprinkle the topping evenly over the mixture and place into a preheated oven at 180ºC and bake for 15 mins.
8. Remove the Smoked Haddock Bake from the oven and serve with a fresh crisp salad.
1. Bring a heavy based saucepan to a medium heat. Add the oil and butter, and sweat the onions and half of the leek until soft.
2. Gradually add in the flour, stirring all the time to make a roux. Once a paste has formed, gradually add the milk, whisking continuously to bring the sauce together.
3. Crush the fennel seed and black peppercorns using a pestle & mortar and add to the sauce.
4. Add the sweetcorn to the sauce, and leave on a low heat, to allow the flour to cook out, stirring occasionally.
5. To make the topping, combine all of the ingredients together in a bowl, leave aside.
6. Add the cream, Smoked Haddock and remainder of the leek to the sauce. Combine the ingredients well with the sauce and pour into an oven proof dish.
7. Sprinkle the topping evenly over the mixture and place into a preheated oven at 180ºC and bake for 15 mins.
8. Remove the Smoked Haddock Bake from the oven and serve with a fresh crisp salad.
Ingredients
230 g Smoked Haddock (diced)
Quarter of a Leek (chopped)
½ Medium Onion (diced)
60 g Plain Flour
Drizzle of Olive Oil
60 g Butter
85 g Sweetcorn (frozen)
150 ml Milk
10 Fennel Seeds
5 Black Peppercorns
Ingredients for topping:
85 g Breadcrumbs
60 g Grated Parmesan
Bunch of finely chopped dill
1 Teaspoon Lemon rind chopped
Method
1. Bring a heavy based saucepan to a medium heat. Add the oil and butter, and sweat the onions and half of the leek until soft.
2. Gradually add in the flour, stirring all the time to make a roux. Once a paste has formed, gradually add the milk, whisking continuously to bring the sauce together.
3. Crush the fennel seed and black peppercorns using a pestle & mortar and add to the sauce.
4. Add the sweetcorn to the sauce, and leave on a low heat, to allow the flour to cook out, stirring occasionally.
5. To make the topping, combine all of the ingredients together in a bowl, leave aside.
6. Add the cream, Smoked Haddock and remainder of the leek to the sauce. Combine the ingredients well with the sauce and pour into an oven proof dish.
7. Sprinkle the topping evenly over the mixture and place into a preheated oven at 180ºC and bake for 15 mins.
8. Remove the Smoked Haddock Bake from the oven and serve with a fresh crisp salad.
