Herb Crusted Pollock

On Gouda Goat's Cheese Mash with Wilted Spinach, Cromane Mussels and Champagne Cream. A delight from the Carrig Country House in Killorglin, Co Kerry.


  • for the herb crust:
  • 100 g flat parsley
  • 100 g dill
  • 100 g coriander
  • 600 g fine breadcrumbs
  • seasoning
  • for the spinach, pollock and mussels:
  • 300 g spinach (washed and dried)
  • 50 g unsalted butter
  • 150 g mussels (washed and bearded)
  • 8 oz pollock (trimmed)
  • for the mash potato:
  • 300 g mash potatoes
  • 100 g gouda goat's cheese (grated)
  • for the champagne cream:
  • 1 diced shallot
  • 80 ml champagne
  • 80 ml fish stock
  • 150 ml cream
  • seasoning


  1. For the Herb Crust:
  2. Place all the ingredients in food processor and blitz together.
  3. For the Spinach, Pollock and Mussels:
  4. Put pan on, put oil in pan and allow to get hot.
  5. Add the pollock, skin side down.
  6. Place herb crumb on top and place pan in oven for 8 to 10 minutes.
  7. For the Mash Potato:
  8. Fold cheese into mash and keep warm.
  9. For the Champagne Cream:
  10. Put shallot and champagne in a pot and reduce by half.
  11. Add the fish stock. Reduce by 1/3.
  12. Add the cream and reduce by 1/3.
  13. Remove from heat and season. Add the mussels and put back on the heat until they open.
  14. To Serve:
  15. Put mash potatoes in middle of bowl, wilt spinach on a pot and put on top.
  16. Add the champagne cream and scatter mussels around.
  17. Place fish on top and serve.


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