Or “smoked cod with mashed potatoes and green onions.” Read on for a great St. Patrick’s Day recipe from Comfort’s Head Chef, Jason Alley.
(Or “smoked cod with mashed potatoes and green onions”)
Our newsletter subscribers have already seen this one (jealous?) but the time has come to share it with everyone else. So, if you’re looking for a festive meal to serve this St. Patrick’s Day, try this one from Jason Alley, head chef at Comfort.
For the champ:
- 1 1/2 lbs. white potatoes, peeled
- 1 cup 1/2 and 1/2, warmed
- 4 Tbs. butter
- 1 bunch green onions, finely minced
- Salt and white pepper to taste
Boil the potatoes until easily pierced with a fork. Drain, and return to the pot. Mash the potatoes with the warm 1/2 and 1/2, cold butter, and salt and pepper until smooth. Place in a serving bowl, and swirl in the green onions. Reserve warm.
For the fish:
- 4 5 oz filets finan hadie
- 1 cup fish stock
- 1 cup dry white wine
- Juice of 2 lemons
- 1 Tbs. minced shallot
- 3 Tbs. butter
- Fresh ground pepper to taste
Combine all liquid ingredients, and bring to a gentle boil. Add the fish, and heat through.
Remove the filets, and keep warm. Add the shallots to the pan, and reduce the remaining cooking liquid by half. Reduce heat to a simmer, and whisk in the butter, bit by bit, and turn off the heat.
Plate a large spoonful of champ on the plate, lean a filet against it, and generously sauce the fish with the butter sauce. Great with dry wine, or perhaps more appropriately, a cold bitter.