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.
Make pastry by rubbing butter and margarine into flour until crumb like consistency, add small bit of water to bind together. Chill for 10 mins.
Grease a quiche tin, roll out pastry and mould into tin, cover with parchment paper and rice (blind baking) place into oven for 10 mins at 180C, to lightly cook pastry, remove and cool.
Sauté onion, leek and smoked bacon, add sweet corn and place into the pastry case.
Arrange smoked hake on top the veg and bacon.
Mix egg milk and cream together, add herbs, smoked paprika and seasoning.
Pour this over the smoked hake and place into a preheated oven, 180C, for 20/30 mins
Add grated cheese when it comes out of the oven, and allow to melt.
Make pastry by rubbing butter and margarine into flour until crumb like consistency, add small bit of water to bind together. Chill for 10 mins.
Grease a quiche tin, roll out pastry and mould into tin, cover with parchment paper and rice (blind baking) place into oven for 10 mins at 180C, to lightly cook pastry, remove and cool.
Sauté onion, leek and smoked bacon, add sweet corn and place into the pastry case.
Arrange smoked hake on top the veg and bacon.
Mix egg milk and cream together, add herbs, smoked paprika and seasoning.
Pour this over the smoked hake and place into a preheated oven, 180C, for 20/30 mins
Add grated cheese when it comes out of the oven, and allow to melt.
Ingredients
PASTRY
8 oz Plain flour
2 oz Margarine
2 oz Butter
1 Whole leek, chopped
1 Onion, diced
4 Rashers streaky bacon, diced
1 tspn Garlic paste
1 tspn Smoked paprika
1 tspn Mixed herbs
100 g Sweetcorn
4 Eggs
Half pint milk
40 ml Cream
Salt & Pepper
7 oz Smoked Hake
Method
Make pastry by rubbing butter and margarine into flour until crumb like consistency, add small bit of water to bind together. Chill for 10 mins.
Grease a quiche tin, roll out pastry and mould into tin, cover with parchment paper and rice (blind baking) place into oven for 10 mins at 180C, to lightly cook pastry, remove and cool.
Sauté onion, leek and smoked bacon, add sweet corn and place into the pastry case.
Arrange smoked hake on top the veg and bacon.
Mix egg milk and cream together, add herbs, smoked paprika and seasoning.
Pour this over the smoked hake and place into a preheated oven, 180C, for 20/30 mins
Add grated cheese when it comes out of the oven, and allow to melt.
