Donegal Catch ale Ale haddock with champ and wilted kale

Pale Ale Battered Haddock with champ and wilted kale

Colder weather calls for comforting dinners like this creamy champ and wilted kale served with our Pale Ale Battered Haddock. Reminiscent of the classic colcannon, these sides pair perfectly with our Irish caught Haddock.We have partnered with Rye River Brewing Company in Kildare to create a crispy batter made using McGargles award winning Rosie’s Pale Ale giving the batter a light hop flavour. Haddock 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.
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4 x Donegal Catch Pale Ale Battered Haddock Fillets

For the champ:

1 x bunch spring onions, sliced

900 grams floury potatoes such as Maris Piper/Rooster

75 ml whole milk

50 ml cream

100 grams salted butter

Salt and freshly ground black pepper

1 x bunch spring onions, sliced

For the kale:

1 tablespoon butter

1 garlic clove, thinly sliced

200 grams kale, thick stalks removed


  1. Pre-heat oven. Place fillets on a pre-heated baking tray on top shelf of oven. 210°C, Fan 190°C, Gas 6 20-25 mins.
  2. Place the potatoes, whole and in their skins, in a steamer basket and set over a pot of boiling water for 30-40 mins, or until tender (timing depends on their size). Remove from the water and allow to dry and cool down for 10 minutes then peel off the skins.
  3. Place the butter, milk and cream into a large pot and heat through then remove from the heat.
  4. Using a ricer, rice the potatoes on top of the milk mixture and when all the potatoes are riced, stir everything together with a wooden spoon to combine. Finally, stir the spring onions through the mixture and season with salt and pepper. *If you do not have a ricer, simply mash the potatoes with a potato masher at this point - using a ricer is preferable for a lump-free mash.
  5. For the kale, heat the butter in a large frying pan or wok and add the garlic and a pinch of salt.
  6. Cook for 1 minute then add the kale and a splash of water. Cook for about 4 - 5 minutes then serve with the mash and the cooked Pale Ale Battered Haddock Fillets.

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