Happy St. Patrick’s day! I have to be honest, I don’t think I’d actually eaten colcannon until I made this recipe, but now I’m HOOKED. It’s not really healthy, what with all the cream and butter, but if you’re in the mood for treating yourself once in a while this is a really great way to indulge.
It was my first time using Albert Bartlett Elfe potatoes too, which I found in Lidl the other week. I’m a keen fan of their Rooster potatoes, they’re so consistent. These took a while to cook, maybe a little longer than a rooster, but mashed beautifully.
I was wondering what to eat this with and then found some smoked haddock fillets in my freezer. I usually keep these for risottos, soups or fish pies rather than eat as fillets, but I thought, what the heck. Let’s eat it as a fillet.
At first I was going to add a sauce but I was in two minds about what it would be. With no white wine in the house (sadly) the only other option would have been a creamy sauce which would have been a bit overkill with the mash. If I made it again, I’d maybe include a buttery white wine sauce just poured over the fish but honestly this was delicious just as it was.