Belfast-Guinness Battered Cod with Charred Cabbage & Leek Colcannon Potatoes, Roasted Carrots & Toasted Caraway Aioli

Belfast-Guinness Battered Cod with Charred Cabbage & Leek Colcannon Potatoes, Roasted Carrots & Toasted Caraway Aioli

  • Serves: 6
  • Meal type: Lunch,Dinner
  • Species: Cod

Ingredients

  • 6 Guinness Cod portions
  • 900g waxy potatoes, peeled and quartered
  • 227g green cabbage, shredded
  • 227g Leeks, sliced thin
  • 250ml Whole Milk
  • 60ml Unsalted Butter
  • 510g small carrots
  • 45ml extra virgin olive oil
  • For the Caraway Aioli
  • 15ml caraway seeds, toasted and ground
  • 30ml Dijon mustard
  • 125ml heavy mayonnaise
  • 5ml kosher salt
  • 4ml black pepper

Method

  1. Preheat your oven to 425 degrees.
  2. To cook the Colcannon place the peeled and quartered potatoes into a medium sized pot, season the water liberally with kosher salt and bring to a simmer over a medium high heat.
  3. Meanwhile, in a smaller pot, warm the milk and unsalted butter just until scalded.
  4. While the potatoes cook, toss the shredded cabbage and sliced leeks in bowl with 45 ml of the olive oil to coat. Then, lay them out on a baking sheet and roast in the preheated oven until slightly charred and tender.
  5. When the potatoes are cooked through, strain then allow to steam in the pot for 5-10 minutes to encourage moisture loss.
  6. Finish the colcannon potatoes by smashing the cooked potatoes, mixing in the scalded milk and butter mixture and then finishing by folding in the charred vegetables.
  7. For the carrots, toss with the remaining olive oil and roast on a baking sheet in the preheated oven until charred and tender throughout.

For the Toasted Caraway Aioli

In a small bowl, mix together all of the ingredients until homogeneous. Reserve under refrigeration.

To Serve

Cook the Guinness cod portions according to the package instructions. Plate individual portions of the Colcannon potatoes and charred carrots. Top with the fully cooked Guinness Cod and garnish with the toasted caraway aioli.