This very much my style of food, deep flavoured, comforting and inherently Irish. Black pudding is a happy pairing with Hake and the silky mash gives everything a sense of luxury.
- 1 medium-sized hake, trimmed but left on the bone
- 4 large potatoes, peeled and quartered
- 200mls milk
- 1 generous knob of butter
- Salt and pepper
- 4 slices of black pudding
- 6 spring onions, trimmed and chopped
- A little olive oil
- A squeeze of lemon juice
- A sprig of thyme if you have it
- Cook and drain the potatoes, mash really well and incorporate the milk and butter making sure the mash is as smooth and a little runny ( a potato ricer would be ideal for this if you have one).
- Add your spring onions and keep warm while you do your monkfish.
- Cut your monkfish across the bone into 1cm chops.
- Heat the oil in a pan ,allow to smoke a little then add your monkfish.
- Cook for 2 minutes, turn then add your black pudding, add a little butter and the thyme, cook for 2 more minutes turn the pudding, add the tomatoes and lemon juice then remove the pan from the heat.
- Spoon the champ onto warm plates then divide the monkfish, pudding and tomatoes on top of the mash.