Atlantis of Kilmore Quay | Smoked Haddock with a Dill & Spring Onion…
Smoked Haddock with a Dill & Spring Onion Potato Farl, Wilted Spinach and Wholegrain Mustard Cream
Ingredients
- 2 200g Fillets of Natural Smoked Haddock
- 60 g Fresh Spinach
- 4 Cubes of Butter
- Lemon Slices to garnish
- For Wholegrain Cream
- 125 ml Cream
- 50 ml White Wine
- ½ Onion (finely diced)
- Zest & Juice of ½ Lemon
- 14 8 ⁄ 10 ml Wholegrain Mustard
- For Poaching Liquid (Court Bouillon)
- 500 ml Water
- 30 ml White Wine
- 6 Black peppercorns
- 2 Bay Leaves
- 2 Slices of Lemon
- Ingredients for Potato Farl
- 340 g Cold Mashed Potato
- 2 Spring Onions (chopped)
- 2 Stems of Dill (chopped)
- 1 Egg (beaten)
- 60 g Plain Flour
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