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Fish & Chips with Minted Pea Puree with Kevin Dundon

Monday, 2 November 2009

Over the coming weeks Kevin Dundon will be using a key ingredient such as a piece of fish or meat and cook up two totally different recipes with it. In the first slot he will do a simple recipe that's easy for the viewers to do and in the second he will cook up a high end snazzy recipe with the ingredient

The ingredient this week is cod.

We want to give people the option to make simple recipes or to snazz it up when it comes to weekend if they are having dinner parties which everyone is doing at the moment to try cut the cost on dining out.

Kevin Dundon Proprietor of Dunbrody House
Kevin Dundon is the Chef/Proprietor of Dunbrody Country House Hotel & Restaurant, located in Ireland's sunny South East. Dunbrody was established in 1997 by Kevin and his wife Catherine and has very quickly become a must-see for all foodies. It is now considered to be one of Ireland's Premier Hotels & Restaurant. Kevin's runs a cookery school at the hotel as well which already recognised as one of the most respected in the country.
Dunbrody is a member of Small Luxury Hotels of The World and Ireland's Blue Book. The hotel has won numerous awards including Restaurant of the Year 2004, 2005 & 2006, Chef of the Year in the Food and Wine awards 2004, 2005 & 2006, Andrew Harper's Grand Award 2001 for the best Hideaways in the World, Irish Bacon Dish of the Year 2000, Country House of the Year 2001 (Georgina Campbell's Hotel Guide) , Country House of the Year 2001 (National News Paper) Evening Herard RAC Gold Ribbon Award & Three Dining Awards and Red Chateau for the Michelin Guide, to name just a few.
Fish, chips and mushy peas- we all love it. I prefer this method of coating the fish as opposed to a thick batter which can be too heavy and in most establishments there is more batter than fish..

Fish & Chips with Minted Pea Puree

. 4 Fillets of cod
. 2 eggs & 3floz/75ml milk
. 3ozs/75g Seasoned flour
. 8ozs/225g Breadcrumbs
. 1 dessertspoon Sesame seeds
. 1 teaspoon of chilli flakes

1. Cut each fillet of fish into three strips
Prepare three bowls:
2. 1: Seasoned flour
2: Egg & Milk whisked together
3: Breadcrumbs with sesame seeds & chilli flakes
3. Coat the pieces of fish in the flour first, then transfer to the egg wash mixture and
finally toss the egg coated pieces of fish in the breadcrumbs mixture.
4. Heat the deep fat fryer or a large pot with some oil.
5. Deep fry the fish until golden brown. This should take no more than 3-4 minutes.
6. Drain on some kitchen paper & serve immediately.

Pea Puree:
. 8ozs/225g frozen peas
. 2 cloves of garlic
. ½ medium sized onion
. 9flozs/250ml cream
. 1 dessertspoon freshly chopped mint
. Seasoning

To Make pea puree:
1. In a large saucepan quickly fry off the onion & garlic until browed.
2. Add in the frozen peas and coat with onion & garlic mixture
3. Add in cream and cook until the peas have softened and the cream will have reduced and thickened. (5 minutes)
4. Mix in the seasoning and freshly chopped mint at this stage.
5. Transfer the entire mixture to a food processor or blitz with hand held blitzer until broken down but still a little chunky.
6. Serve with the fish and some home made thickly cut chips.

Pan Seared Cod with Turned Vegetables in a Fish & Herb Broth

. 4 fillets of cod (150g each)
. 1 ½ ozs/30g butter
. 4ozs/110g flour
. Seasoning

1. Preheat oven to 190C/375F/Gas Mark 5
2. Select a large pan and heat with a the butter (30g)
3. Add the salt and pepper to the flour and toss the fish in flour until it is all coated-this gives a nice crust to the fish at a later stage.
4. Pan Fry flesh side down- on a hot pan until sealed on either side and then return to the oven for 8-10 minutes or depending on the thickness of the fish.

Vegetable Broth:
. 1 carrot
. 1 courgette
. 2 sticks celery
. 12 baby potatoes
. 1 small head broccoli
. 600ml/1 pint fish stock
. 3oz/75g butter
. 1 glass white wine
. 1 tablespoon freshly chopped herbs

Peel and prepare the vegetables into neat barrel shapes
1. To turn potatoes: fill a bowl with cold water. Use a paring knife to cut the potatoes into chunks about 6.5 cm (2.5 inches) long and 4 cm (1.5 inches) thick.
2. Cut off both ends of the chunks and then pare down the sides, shaping or "turning" them into small barrel shapes with 7 faces.
3. To prevent discoloration, hold the finished turned potatoes in the bowl of cold water while you are working.
4. Add all of the vegetables to the pot and cover with the fish stock and simmer until they are gently cooked.
5. Strain off the vegetables and keep them in a warm place.
6. Return the fish stock to the heat and bring to a rapid boil with the white wine and boil for 3-4 minutes. Gently whisk in the hardened butter which will thicken and colour the sauce.
7. Continue to heat gently and then add in the chopped herbs.
8. Serve the vegetables in the bowl with the cod on top and then pour the sauce over the top. Garnish with a little flat leaf parsley.