Thursday, March 21, 2013

Fish + colcannon

photo, Diane Carnevale

Remember that rustic Irish potato dish I made on St. Patricks Day—the colcannon? I used some of the leftovers for this fancy fish creation. The bottom layer is a bed of colcannon (I pulled out the diced ham pieces), then there's a piece of haddock that was rubbed with horseradish, and then coated (in flour, egg wash, and a mix of panko crumbs and flour) and sautéed in peanut oil. On top of the fish are frizzled leeks, some wiry fried rice noodles, and a few chives. The stack is surrounded by lemony chive oil. There you go—from rustic to fancy.

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