Smoked Beetroot

Ardsallagh goats cheese, smoked beets, salt baked beets, beetroot & cider reduction, walnuts, pickled shallots & raisins - all on one glorious plate.

Here are photos of us smoking our beets and of the final dish.

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!

the natural pink that is beetroot juice

New dishes

Being a chef gives your cauldron of creative thoughts on how foods should mix and marry to create wonderful works of art on a plate that not alone look good but also taste good in theory but reality ideas don't always work and dishes sometimes fail but this is where the specials board comes in it allows you scope to try and test something I may think is a dish amazing the public may disagree

Like with my latest want to add to the menu salt fish mousse the idea being salt fish has always been in Cork's English market have used it to make croquettes in the past and serve it with black pudding . 

So we're heading to the warmer time of the year and I do love a good mousse so we salted some hake and made a salt fish mousse delicious added some beetroot needed something else and capers were added must say I'm very happy with this dish but missing a bit of chrunch the team decided a brown bread tuile to garnish may do the trick and some of Kevin's sunflower shoots to make it pretty 

Fish a go go

 fish & crispy croquette

 Monkfish & mushrooms

Salmon & beetroot feast

 brill carrot candy cane beats pickle Ballyhoura mushrooms poached quail egg

Local & seasonal

Beautiful pan fried hake with irish baby beetroot a from Brendan Guinan beans & tomatoes for sauce from Caroline's veg at the coal quay farmers market & hake from O'Connells of the English Market

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.

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

Presentation

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

A Celebration of Irish Food

A celebration of Irish food with Fenn's Tasters. Just €2 each and featuring some local favorites:

• Goatsbridge Trout Caviar with Irish Micro Herbs
• Seared Scallop with Rosscarbery White Pudding
• Ardsallagh Goats Cheese with Rock Asparagus
• Fenn's Homemade Beetroot Fudge and Black Pepper
• Fenn's Basil Fudge
• Ballyhoura Mushrooms with Sea Asparagus