People often enquire about the meal I would choose if it were my last, a subject which tends to reveal the deep-seated culinary preferences individuals reserve for their final night. Most often, this leans towards food that offers comfort, invoking memories of childhood, family, or specific memorable occasions or locations. What would be your choice, given the option of a starter, main, dessert and drink?
My main dish would undoubtedly be a well-aged, thick slab of striploin steak, accompanied by thin, crispy fries and a luscious Béarnaise sauce, served with a simple side salad. A dessert of exceptionally sweet and soft sticky toffee pudding with vanilla seed-infused ice cream is my preference. Accompanied by an ice-cold glass of cola, slightly softened by a lightly crushed slice of lemon and ice melting just enough to tone down its carbonated bite. The starter is an uncomplicated dish: crab claws soaked in garlic butter. I regard this dish as the pinnacle of seafood, with fresh crab claws symbolising a standout ingredient. Regrettably, these are becoming increasingly elusive, largely due to a decrease in Irish water-stock and market collapse across Europe for a range of reasons.
I will defer from preparing crab claws this week due to this issue, concentrating instead on a more economical and sustainable substitute: the hake. This rather intimidating-looking fish is common in waters extending from the coastline of North Africa, through the Mediterranean all the way to Iceland. Its cooking process is straightforward- the key is to initially lay the skin side on the pan’s surface to prevent it from curling.
The subsequent step involves adjusting the heat and allowing the butter to simmer without turning brown, effectively poaching the fish as you repeatedly baste it. The garlic cloves infusion serves to flavour the butter- overheating can result in a bitter, brown mixture. A dash of lemon juice, a pinch of salt and sprinkling of parsley, and we’re all set. I’ve also decided to throw in some French beans, and a slice or two of crusty bread wouldn’t go unappreciated, perfect for soaking up the residual garlicky delight.
The subsequent delicacy is another gem from my mum’s collection. Though I don’t particularly cherish farmed salmon, there exist an array of delightful smoked salmon products from Ireland. The basic idea is to repurpose leftovers into a fresh dish. You stack part-baked potatoes and salmon to make a variant of gratin. The topping of Parmesan crust makes it extra special.
This could be enjoyed as a light afternoon meal accompanied with a herb salad, like I prefer, or it can be enhanced for a larger group. The balance of potato to smoked salmon is economical while it allows more fish to be included in our everyday dinners. For those not extremely fond of sea food, this is definitely an excellent starter.
Recipe: Garlic butter roasted hake served with French beans
Recipe: Baked smoked salmon integrated with creamed potato accompanied with a herb salad.