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Smoked Haddock & Colcannon

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A very quick and easy meal to whip up … either for lunch or a light dinner … simple yet delicious!

 

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2 smoked Haddock fillets .. this is dyed as I can’t get undyed ones …

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Peel, cut potatoes into quarter and boil with some salt

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Blanch the cabbage or kale and chopped it up …. finely chop the onion

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Mash the potatoes, add in the chopped cabbage and mix well … add a little milk if the mashed potatoes is too stiff

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Add the cooked onion and mix well with the the mashed potatoes & cabbage/kale

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Season with freshly ground pepper and salt

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Turn the potato mixture onto a very hot pan ….

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… spread potato mixure out .. fry until brown …

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….cut it roughly into pieces ….

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…continue frying until it is crisp and brown

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Lay the haddock fillets in a shallow microwaveable dish and pour the milk over to half cover

RECIPE

Ingredients :

2 smoked haddock fillets, preferably undyed about 140g/5oz each

            good splash milk

            2 eggs

1 tsp vinegar

For the Colcannon :            

300g  potatoes, peeled & boiled

300g curly kale or cabbage, blanched

milk, if necessary

50g butter

1 medium onion, finely chopped

salt & ground black pepper

Methods :

  • To make the Colcannon : mash the boiled potatoes 
  • Chop the blanched kale/cabbage …add to the mashed potatoes and mix well … stir in a little milk if the potato is too stiff
  • Melt a little butter in a frying pan over a medium heat and add the onion …cook until soft …remove from heat and mix well into the potato & kale/cabbage mixture
  • Add remainder of butter to the pan … when pan is very hot, turn the potato mixture onto the pan and spread it out
  • Fry until brown, then cut it roughly into pieces  and continue frying until they are crisp and brown … set aside and keep warm
  • Lay the haddock fillets in a shallow microwaveable dish and pour the milk over to half cover
  • Cover with cling film and microwave on High for 4-5 mins until the haddock flesh flakes easily
  • Meanwhile, get a pan of water on for the eggs … add a tsp of vinegar to the water … crack the eggs into the simmering water and poach for around 1-2 mins until the white is set, but the yolks are still soft
  • Divide the colcannon between 2 plates ….top with the haddock then a poached egg 

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