Ingredients
Fish Pie
- 600–700g mixed Irish fish,
- skin removed, cut into chunks
- 1 small onion, finely
- chopped
- 1 leek, washed and sliced
- 1 bay leaf
- 300ml whole Irish milk
- 40g Irish butter
- 1 tbsp plain flour
- Handful fresh parsley
- Squeeze of lemon
- Dilisk flakes
Nettle Champ
- 1kg Irish Roosters
- 2 large handfuls young nettles
- 50g butter
- 150ml warm milk
- 3–4 scallions, chopped
Foraged Irish Leaf Salad
- Dandelion
- Sorrel
- Chickweed
- Wild garlic leaves
- Handful of my salad leaves
Irish Honey & Cider Dressing
- 2 tbsp Irish cold-pressed rapeseed oil
- 1 tbsp Irish apple cider vinegar
- 1 tsp Irish honey
- Pinch sea salt
Method
- Into a saucepan, add milk, sliced onion, sliced leek, dilisk flakes and a bay leaf. Bring to a gentle simmer to infuse for 5 mins. Strain.
- In another pan, melt butter. Stir in flour and cook for a minute. Gradually add the poaching milk, stirring to a smooth sauce.
- Add raw fish pieces directly and fold gently into the sauce off the heat. Transfer to a baking dish. Top with nettle champ (below).
- Bake at 180°C for 25–30 minutes until bubbling and golden.
Nettle Champ
- Rinse nettles well. Blanch in boiling water for 1–2 minutes. Chop finely.
- Boil potatoes until tender. Drain and steam dry. Mash with butter and warm milk. Fold in nettles and scallions. Season well.
Irish Honey & Cider Dressing
- Whisk everything together until emulsified.
