Smoked fish with potato cake, black pudding, leeks and a poached egg.

Country: 
Ireland

Clonakilty Black Puddding dates from about 1800 when a lady called Johanna O’Brien started to make the pudding in her house and to supply it to local butchers in Clonakilty in Co.Cork.Made from pigs blood, oatmeal or barley , onions and herbs it would have been typical of a time when every farm had pigs and indeed some city back gardens had them too

This dish is the perfect example of new Irish cuisine.Using the best that is to offer in Ireland, this dish showcases the best of our beautiful seafood, meat products, vegetables and dairy.

Ingredients: 

4 medium pieces of Smoked Coley (or Haddock)
1 medium onion (sliced)
140 ml White wine
400 ml Fish stock
4 bay leaves
8 Black peppercorns
4 free-range Eggs (local if possible)
2 tsp white vinegar
100g Clonakilty Black Pudding
1 Leek (sliced)
40g Irish butter

For the Potato Cakes

800g Mashed Potato (leftovers will be perfect)
60g Knockanore Cheddar (grated)
2 egg (beaten)
1 small onion (diced)
4 spring onions (sliced thinly)
2 tsp Irish butter
2 tbsp plain flour (plus a little extra for coating)
Sea salt and Black pepper

Process: 

1. Saute the onion and leek in the butter until soft. Set aside to cool.
2. For the potato cakes, mix all of the ingredients, including the leek and onion in a large bowl until combined. Divide into two balls and shape into firm cakes.
3. Coat lightly in flour and the place in the fridge to firm.
4. When ready to cook, heat a non-stick pan to medium and add a drizzle of oil.Fry for about 4 minutes on each side until golden.
5. For the fish, clean and remove any bones. Place in an ovenproof dish.
I6. n a sauce pan, gently cook the onion in a splash of oil for 4 minutes.Add the wine and reduce by half then add the stock, bay leaf and peppercorns.
7. Pour the liquid on top of the fish and cover with parchment and foil. Bake at 170’c for approx 15 minutes, until firm.
8. Heat the 20g of butter over a gentle heat and crumble in the pudding. Cook for 3 minutes then add the leek. Fry for a further 7 minutes until the pudding is fully cooked and the leek is soft.
9. Finally, heat water in a saucepan, add the vinegar and poach the egg at a simmer until soft. To serve, pile the black pudding and leeks on to the potato cakes, add the smoked fish and top with the softly poached egg.

healthy alternative: 

This recipe is a nice balance of the old and the new.

While black pudding is delicious the pork fat used in the mix is not so welcome and should be replaced with suet; however, only a small amount of black pudding is used.

Coley is a sustainable alternative to Haddock and is also delicious.