FQ Fish Platter

If you have not enjoyed one of our fish platters, here is a peek at what it can be like. Each day, it is a slightly different offering based on what is freshest and in-season, but always with a creative and thoughtful approach.

What is your dream fish platter?

It's All About the Hollandaise

When it comes to our Saturday brunch, we make a lovely hollandaise. A dash of lemon gives it its distinctive fresh flavour.

It accompanies our Durkin's Spiced Beef Hash, Eggs Benedict, Eggs Florentine, and sometimes a brunch special or two.

Durkin's Spiced Beef Hash

Eggs Benedict

Eggs Florentine

Special: haloumi, purple potatoes, sprouting broccoli, hollandaise & eggs.

Special: Eggs Florentine with black pudding granola

Special: K. O'Connell's smoked salmon, poached egg on McCarthy's buttermilk pancake, spinach & hollandaise sauce

Our Own Cured Salmon

We are having a bit of a love affair with smoked salmon and cured salmon lately. We take great pride and care with our house-cured salmon. The lovely beetroot & Cork Dry Gin-cured salmon such a pretty colour.

Here is a collection of photos showing how we use it in our dishes, from brunch to lunch to dinner.

First, let's look at our chowder which is made with locally-sourced fish and topped with our house-cured salmon.

It is also perfect with our brunch specials. And nothing goes quite together like salmon and capers!

Steak egg & chips

As a chef sometimes when you trim a fillet the top ends and the lower end are left they make a great special as minute steaks steak sandwiches beef stroganoff and many more dishes to boot after one of the uncles mentioned he loves. Treat of fillet steak and poached egg the idea was in the head so on to the specials it went  chargrilled fillet with wilted spinach poached egg sweet potato crips and our fabulous Dungarvan black rock stout jus

Can you do me a favour ....? Of course

A quick phone call from fish monger Pat O' Connnell which began with can you do me a favour and cook a whole salmon me going of course and then going will I dress it for you too .... Last time I may have dressed a salmon was probably around 1999 in collage it involved aspic and and mayonnaise and possibly an olive or two and tomato roses and the of course the cucumber but sure what's a day without a challenge

This beauty was delivered up to me 

After a bit of googling on temperatures times and lengthy discussions with Donal and Aishling I set about cooking it We decided to half bake half steam so I stuffed the belly with lemon lime garlic and dill then in a deep tray placed onion leek fennel and carrots and covered with water then placed a wire rack on top 

Next time I will place parchment under the salmon as it was a tough job to get it out covered sol the Salmon with a layer of parchment and then tin foil and placed in the oven at 180c for 45 minutes until 64c was met by the thermometer and let rest for 20 minutes 

We carefully took it out from the tray and placed on the serving platter removing the stuffing from the belly then the skin was removed and a little tidying up 

Instead of traditional methods of decorating the salmon I choose to use pickled strips of cucumber a caper for the eye and a mixture of herbs and watercress to dress the tray and some lemon to brighten it up all seemed to be happy with the result a fresh summer modern approach to the dressed salmon.

Fish a go go

 fish & crispy croquette

 Monkfish & mushrooms

Salmon & beetroot feast

 brill carrot candy cane beats pickle Ballyhoura mushrooms poached quail egg

Surf and turf Cork style

Tonight's monk was slowly baked in the oven and served alongside Tom Durcans spiced beef and potato croquette with pickled Ballyhoura mushrooms spinach, celeriac purée and radish

chocolate & passion fruit tart

Chef Donal whipped up this amazing chocolate & passion fruit tart that is simply delicious

Cork Dry Gin & beetroot-cured salmon with Goatsbridge trout caviar

Cork Dry Gin & beetroot-cured salmon with Goatsbridge trout caviar served on Slated Ireland.

The ingredients before being plated.

Christmas Pies

Can you smell them baking? It must be Christmas time.

Plates a go-go

Following some of my fellow chef and cureing salmon in beetroot also smoked with Earl Grey tea

Monkfish with spiced walnuts carrot Jerusalem artichokes & Ballyhoura mushrooms

Collar of bacon

Dinner a go-go with West Cork honeycomb and Irish Atlantic Sea Salt

Tuna with dimitris veg wild Atlantic sea salt with Arran Dillisk kohlrabi & West Cork honey comb

West Cork honey so pure so tasty

Dinner a go-go: John Dory

John Dory with samphire pac choi & a cauliflower & lemon basil cream & dulse crisp.

Sneaky Peek

Sneaky peek tomato onion and double cheese tart with smoked gubbeen & parmesan.

Presentation

We played around with how we plated our fish. What do you think? The colors really pop in the seared tuna and beetroot!

Special T-Bone

Regular customers enjoyed a special-ordered Porterhouse steak for their anniversary last year. They found it to be "perfection" and decided to make it an annual tradition. This year, they feasted on T-bone steak from O'Mahony's in Cork's English Market with Ballyhoura Mushrooms. What do you think? Is this worthy of helping to celebrate nine years of togetherness? We thought so too.

Traditional with a Twist

When I'm in the kitchen, I love using traditional ingredients, grown locally in an innovative or unexpected way. One example of something we did this week is a traditional French dish I tried. You might want to sit down for this... A fillet of foie gras with beurre blanc and straw potatoes.

Spot the Ingredients

Spot the beef cheek and can you name any other ingredients on the plate ?

Very Special Cod

Cod from tonight's specials.

Saturday Brunch at Fenn's Quay

We debuted our new Saturday Brunch menu. Here are two classics on their way out of the kitchen to the table, where they were eaten by Evin & family.

Boiled eggs and soldiers made with our chunky toast, served with Marmite.

Feirm Úr buttermilk pancakes served with fresh yogurt or crème fraîche, strawberry balsamic & black peppercorn syrup (shown below with maple syrup, fresh mint, strawberry slices, and apple) or rashers, if you prefer.