Crushed hake, butterbeans and roasted garlic (a sort of brandade)

Crushed hake, butterbeans and roasted garlic. Photograph: Harry Weir
Serves: 4
Course: Starter
Cooking Time: 0 hr 45 mins


  • 50ml olive oil
  • 2 cloves of garlic, peeled and sliced
  • 250g skinless, boneless hake
  • 2 fresh bay leaves
  • 1 tin of butterbeans, rinsed
  • 100ml cream
  • 120ml milk
  • Salt
  • White pepper
  • A squeeze of lemon juice
  • Black or green tapenade
  • Toasted slices of baguette

1 Put the olive oil in a pan and add the sliced garlic.

2 Gently heat the oil until the garlic turns lightly golden.

3 Remove the garlic with a slotted spoon before it burns.

4 Lay the hake on top of the garlicky oil, then add the bay leaves.

5 Scatter the butterbeans around the hake then pour in the cream, milk, top with the garlic pieces and season.

6 Cover and poach gently for 10 minutes.

7 When the fish is cooked, add a little lemon juice to the mixture then crush everything with the back of a fork.

8 Meanwhile, smear the tapenade on the toast.

9 Check the seasoning then serve warm with the toast.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford