Wine poached smoked coley, with Clonakilty Blackpudding

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.

Serves 2.

Saute the onion and leek in the butter until soft. Set aside to cool.
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.
Coat lightly in flour and the place in the fridge to firm.
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, clean and remove any bones. Place in an ovenproof dish.
In 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.
Pour the liquid on top of the fish and cover with parchment and foil.
Bake at 170’c for approx 15 minutes, until firm.
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.

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


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 (local if possible)
1 tsp white vinegar

50g Clonakilty Black Pudding
Half a Leek (sliced)
20g Irish butter

Potato Cakes
400g Mashed Potato (leftovers will be perfect)
30g Knockanore Cheddar (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

Recipe submitted by Ethna Reynolds - The Burlesque Chef

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  • Clonakilty Food Co.,
  • 16 Pearse Street,
  • Clonakilty, West Cork.
Head Office:
Sales & Production:

Registered in Ireland No. 137198.

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