Breaded Haddock with champ & shredded cabbage
There’s nothing more comforting and Irish than some champ and cabbage, so why not enjoy these classics with our Irish caught Breaded Haddock? Champ, made with floury potatoes, milk, butter and spring onions is the perfect comfort food after a long day at school or work. Haddock is a great source of protein and has a sweeter and fuller flavour than other white fish. We are committed to supporting responsible fishing practices and are currently working within a Fishery Improvement Project (FIP) for Irish caught haddock.
For the mash:
100 grams spring onions, thinly sliced
150 ml milk
900 grams floury potato, such as King Edward or Maris Piper, peeled and roughly chopped
100 grams butter, plus 2 tablespoons
Salt and freshly ground black pepper
4 fillets Donegal Catch Breaded Haddock
For the cabbage:
1 sweetheart cabbage
1 clove garlic
50 ml white wine
Handful chives, chopped
Roasted carrots (optional)
- Preheat the oven to 200 C / 180 C fan.
- For the mash, put half of the spring onions and all of the milk in a small pan and heat to just below boiling. Take off the heat and leave to infuse for at least 20 minutes.
- Boil the potatoes in a large saucepan of salted water for 20 - 25 minutes or until completely tender. Drain and then put the colander over the pan to steam for 5 - 6 minutes.
- Whilst the potatoes cook, put the Donegal Catch Breaded Haddock into the oven to cook for 18 - 22 minutes.
- Rice the cooked potatoes with a potato ricer or mash and then add 100 grams butter and stir until melted.
- Reheat the milk and the spring onions, then strain the milk, discarding the spring onions, into the pan with the potatoes and gradually mix together with a wooden spoon until the potatoes are smooth and fluffy. Season well and stir through the remaining half of the spring onions. Keep warm.
- For cabbage, add 2 tablespoons butter to a medium frying pan, add the shredded cabbage and cook for 3 minutes, add garlic and cook for further 2 minutes then add the wine and let it bubble for a minute. Add a lid and cook for 5 minutes until tender. Stir through the chives and serve with the champ and the cooked fish.