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.
Colcannon with smoked haddock and pancetta
- 3 medium good mashing potatoes
- 1 smoked haddock fillet (fresh or frozen)
- 1/2 packet pancetta
- 1/4 green cabbage
- 1 large spring onion
- 2 cloves garlic
- 3 tbsp cream
- 2 tsp butter
- Salt and pepper
Peel and chop the potatoes into even chunks. Pop in a saucepan and cover with cold water and add a little salt. Boil for 20-25 minutes or until no longer hard in the middle.
While the potatoes are boiling, finely chop the spring onion and cabbage. Steam the cabbage for 2 minutes in a bowl with a tiny bit of water in the microwave. Pop the spring onion in a small pan with a knob of butter and the garlic on a low heat to soften for 3-4 minutes. Add the cream and the cabbage and stir together over a gentle heat.
Put the haddock under the grill for 10-12 minutes or until slightly colouring and the fish is flaking. While that’s cooking fry the pancetta in a large frying pan until crisp and set aside.
When the potatoes are ready, drain and mash gently on a low heat. Combine the cabbagey cream mixture with the mash, add the butter and season. Stir with a wooden spoon until soft and smooth. Serve by plating up the mash then laying on the cooked haddock. Sprinkle the pancetta on top and enjoy!