Pan Seared Hake with a chorizo crust, crushed potato, cocoa bean puree, chorizo and cocoa bean emulsion.

Pierre is a French chef who learned his trade in the South-West of France. His passion for creating inspiring dishes and keeping up to date with the latest cooking trends, as well as imputing his own ideas, is what separates him from most other chefs. He worked in his hometown in France for 8 years before moving to Skerries, where he has worked for the past 7 years. Pierre has worked his magic in well known establishments such as Taragon, The Hot Stove restaurant, and the Old School House. Pierre came to Brascos in August 2016 as head chef and they are delighted to have someone with his skill set and passion as part of the Brascos family. The potential of making Brascos one of the top restaurants in Dublin/Ireland is what brought him there, and when you have one of the country’s best chefs on your team, they are certainly on the way to doing just that.


Pierre’s special dish is both healthy and delicious. Its ideal for a  family dinner, special occasion and great for impressing friends.


250g Hake
200g Cocoa bean
400g Chicken stock
60g Butter
1 Spring chopped rosemary
200g Baby potato
1/2 Tea spoon salt
100g Chopped chorizo
80g Bread crumb
Pesto: 50g basil, 20g parmesan 50g olive oil, 20g pine nuts, 1 garlic glove

menu page photo


  1. To make the cocoa bean puree, cook the cocoa bean with chicken stock rosemary and butter for 20 minutes at 180 degrees. Then blitz the cocoa bean.
  2. Keep 30g cocoa bean add chopped chorizo and tea spoon butter and then link by reduction. Put  the emulsion on top of the pure.
  3. To make the chorizo crust, blitz the chorizo with the breadcrumbs and melted butter, then spread the mixture between 2 baking parchments.
  4. Boil baby potatoes, then crush with butter and salt.
  5. Pan fry the Hake with the skin facing downwards. Half cook the fish, then add chorizo crust.
  6. Bake in oven for 5 minutes.
  7. To make the  pesto, using a  blender, mix the basil, olive oil, garlic, pine nuts.
  8. Spread cocoa bean puree around the plate, and add the crushed baby potato to centre of the plate, followed by a drizzle of the  basil pesto.
  9. Place the hake on top of the crushed baby potatoes with chorizo facing upwards.
  10. Serve and enjoy this delicious and unique dish.


Secret tip: Cook the fish to perfection at 50 degrees.

Treat yourself to a stunning 3 course meal for two for only €35 at Brasco’s 


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