Published by

Marcus

from The Irish Cookbook (page 159) by Jp McMahon

This is excellent comfort food, and so simple.

I rarely peel potatoes. Just scrub the skin, cut in half and boil until tender, and then put cut side down in the ricer, and extract the potato pulp and eat the skin that is remaining, and repeat.

I used the organic dutch cream potatoes.
Add butter (about 30g a person), I used Kerrygold Irish butter

Poach skinless fish in milk. Despite the Woolworths app saying fresh Ling was available at the local, it wasn’t, and the best fish for this available was the Basa. It worked well, but any fish suitable for poaching would be good, including salted cod, or trout to give the dish colour.

I used the milk that the fish was poached in, to mash with the potatoes, butter and salt.

I wanted to serve this with peas (but also not available) so I chose purple broccolini and some sugar snap peas. Topped with some homegrown micro herbs.