The traditional colcannon or mashed potato dish is a great accompaniment for different types of foods. Its smooth texture coupled with a subtle taste makes a fantastic side dish which can be combined with fish, meat or vegetables. A creamy smoked haddock fillet served with this mouthwatering colcannon is ideal for a laidback lunch. It can be prepared easily at home and if you love subtle flavors, here’s a dish that will perfectly suit your palate.
Let’s Find Out How You Can Prepare Smoked Haddock And Colcannon At Home. Here’s The Recipe.
Preparation Time: 10 Minutes
Cooking Time: 30 Minutes
Haddock fillet: 2 pieces (approximately 140 grams each)
Eggs: 2 pieces
Milk: 2 tablespoon
Colcannon: 450 grams
Chives: a handful
Ingredients for Colcannon
Potato: 500 grams
Butter: 50 grams
Sliced back bacon: 70 grams
Double cream: 75 grams
Savoy cabbage: 1 piece
Method of Preparation
To make smoked haddock with colcannon, you have to first prepare the colcannon. This Irish delicacy is extremely popular and is served as a side dish with many preparations. To make it the authentic way, you have to tip in potatoes in a large pan of boiling water. Let it cook for 15 to 20 minutes, until it is soft and tender. Check the potatoes with a fork or knife. If you can pierce through it easily, it is perfectly done. Remove it from the pan and let it cool down slightly. Peel off the skin and mash it until it is smooth and lump free.
In another pan, heat around 25 grams of butter and fry finely chopped bacon. Add finely chopped Savoy cabbage and fry for 5 to 7 minutes. Sprinkle a bit of salt, mix and turn off the heat. Remove from the stove and keep aside.
Heat the remaining butter with the double cream. When the mixture comes to a boil, add it to the mashed potato. Mix very well and add the stir fried cabbage and bacon mix to it. Season the colcannon with salt and black pepper according to taste. Stir well to combine everything. The colcannon is now ready.
To prepare the haddock, you need to microwave it. Place the fillets side by side on a microwavable dish. Add milk to cover half way through. Use a cling film to cover the dish. Cook on microwave High for 4 to 5 minutes, until the haddock fillets are nicely cooked. Use a fork to see if the flesh is flaky or not. If it is still slightly raw after 5 minutes, cook for a minute or two and it will be done.
Heat a bowl of water. When it starts simmering, crack one egg into it and let it poach. Add another egg in a similar fashion and allow it to cook. Poach the eggs for only a minute or two, until the egg white sets. The yolk will still be soft when you switch off the flame. Remove it from the water and keep aside.
Add a handful of chives to the prepared colcannon. If it has cooled down, heat it in the microwave for a minute before assembling the dish. Take two serving plates. Keep a spoonful of colcannon on each plate. Place a piece of haddock fillet on top of it. Top it up with a poached egg and scatter a few chives over it. Smoked haddock with colcannon is now ready to be served.