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Hake with Orange and Dill

Hake with Orange and Dill Serves 4

  • 4 170g (6oz) hake steaks, defrosted
  • 300ml (10fl oz) fish or chicken stock
  • 1 15ml spoon (1 tbsp) fresh dill
  • salt and freshly milled black pepper
  • 1 15ml spoon (1 tbsp) cornflour
  • 75ml (5 tbsp) fresh orange juice
  • 2 oranges, peeled and cut into segments
  • fresh dill, to garnish


  • Poach the hake steaks in the fish stock with the dill and seasoning for 8-10 minutes.
  • Drain, reserving the poaching liquid and transfer to a warmed serving dish.
  • Mix the cornflour to a paste with the orange juice and add to the poaching liquid along with the orange segments.
  • Cook, stirring until thickened and hot.
  • Spoon some of the sauce over the fish and garnish with fresh dill. Serve remaining sauce separately.

Recipe kindly donated by The Seafish Industry

Smoked Mackerel Dip 

Smoked Mackerel Dip Serves 6 – 8

225g (8oz) ‘ready to eat’ hot smoked mackerel or kipper fillets, defrosted and skinned
115g (4oz) fromage frais or natural yogurt
2 5ml spoon (1 teasp) creamed horseradish
1 5ml spoon (1 teasp) chopped dill or parsley
freshly milled black pepper

Roughly flake the fillets with a fork or wooden spoon.
Beat in the remaining ingredients until well blended.
Serve with tortilla chips, bread sticks and chopped raw vegetables or spread on savoury biscuits.

9-6g Protein; 8.6g Fat; 1g Carbohydrate; 0g Fibre

Recipe kindly donated by The Seafish Industry

Cullan Skink

Cullan Skink Serves 2 -3
340g (12oz) smoked haddock, defrosted, skinned and cubed
55g (2oz) butter
1 onion, finely chopped
1 stick celery, finely chopped
225g (8oz) potatoes, peeled and diced
300ml (10 fl oz) fish or vegetable stock
425ml (15 fl oz) milk
freshly milled black pepper
4 15ml spoon (4 tbsp) fresh chopped parsley
3 15ml spoon (3 tbsp) double cream
Tip: A traditional soup originating from the little fishing village of Cullen on the Moray Firth in Scotland. Skink is a word for soup. It can be varied by adding bacon, vegetables or using a mixture of smoked and white fish.

Melt the butter in a large saucepan. Cook the onion and celery for 2 minutes.
Add the potatoes and cook for 1 minute. Add the stock and bring to the boil, reduce the heat and simmer for 10-15 minutes.
Add the fish, milk, black pepper, and 3 x 15ml spoon (3 tablespoons) of parsley. Simmer for 5 minutes. Add the cream and sprinkle with the remaining parsley and serve with crusty brown bread.
NUTRITIONAL VALUES PER PORTION (APPROX) 532 Kilocalories; 35g Protein; 31g Fat; 29g Carbohydrate; 3g Fibre.

Recipe kindly donated by The Seafish Industry

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