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.
Ingredients
- 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
Method
- 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.
