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Wine poached smoked coley, with Clonakilty Blackpudding and potato cakes

Coley is an inexpensive fish that is fabulous when eaten as fresh as possible. Perfect to serve as an elegant main dish, it works amazingly well with the unique flavours of the famous Clonakilty Blackpudding and the gentle crisp of the potato cakes. Showcasing the best of Ireland’s beautiful seafood, meat products and dairy, this dish is the perfect example of new Irish cuisine.  

Serves 2

Ingredients

  • 2 medium pieces of smoked coley (or haddock)
  • ½ a medium onion (sliced)
  • 70ml white wine
  • 200ml fish stock
  • 2 bay leaves
  • 4 black peppercorns
  • 2 free-range eggs
  • 1 tsp white vinegar
  • 50g Clonakilty Blackpudding
  • Half a leek (sliced)
  • 20g Irish butter

For the potato cakes:

  • 400g mashed potato
  • 30g cheddar cheese (grated)
  • 1 egg (beaten)
  • ½ small onion (diced)
  • 2 spring onions (sliced thinly)
  • 1 tsp Irish butter
  • 1 tbsp plain flour (plus a little extra for coating)
  • Sea salt and black pepper

Method

For the potato cakes:

1. Saute the onion and leek in the butter until soft. Set aside to cool.

2. Mix all of the ingredients, including the onion and spring onion in a large bowl until combined. 

3. Divide into two balls and shape into firm cakes. Coat lightly in flour and then 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.

For the fish:

1. Clean and remove any bones. Place in an ovenproof dish.

2. In a sauce pan, gently cook the onion in a splash of oil for 4 minutes.

3. Add the wine and reduce by half then add the stock, bay leaf and peppercorns. Pour the liquid on top of the fish and cover with parchment and foil.

4. Bake at 170C for approx 15 minutes, until firm.

5. Meanwhile, heat the 20g of butter over a gentle heat and crumble in the Blackpudding. Cook for 3 minutes then add the leek. Fry for a further 7 minutes until the Blackpudding is fully cooked and the leek is soft.

6. Heat water in a saucepan, add the vinegar and poach the egg at a simmer until soft.

7. Serve the smoked coley with the Blackpudding, potato cakes, and poached egg.

Thanks to Ethna Reynolds for this fabulous recipe.

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  • Clonakilty Food Co.,
  • 16 Pearse Street,
  • Clonakilty, West Cork.
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Registered in Ireland No. 137198.

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