Breaded Haddock with champ & shredded cabbage
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.