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


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

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