Maple Leaf Canadian and Family Owned
Flanagan Foodservice

Guinness Cod with Colcannon Potatoes

 

Carve Beef Ribeye with Parmigiano-Reggiano and Arugula Recipe Photo

 

 

Guinness Battered Cod pairs perfectly with this Irish tradition of Colcannon style potatoes and roasted savory carrots.

 

Prep Time: 25 minutes

Cook Time: 25 minutes

Total Time: 50 minutes

Serves: 6

 

 

Instructions:

 

6 each Guinness Cod portions
900 gram waxy potatoes, peeled and quartered
227 gram green cabbage, shredded
227 g Leeks, sliced thin
250 ml Whole Milk
60 ml Unsalted Butter
510 g small carrots
45 ml extra virgin olive oil
For the caraway aioli
15 ml caraway seeds, toasted and ground
30 ml dijon mustard
125 ml heavy mayonaise
5 ml kosher salt
4 ml black pepper

 

 

 

Instructions:

 

Preheat your oven to 425 degrees.


To cook the colcannon place the peeled and quartered potatoes into a medium sized pot, season the
water liberally with kosher salt and bring to a simmer over a medium high heat. Meanwhile, in a
smaller pot, warm the milk and unsalted butter just until scalded. While the potatoes cook, toss the
shredded cabbage and sliced leeks in bowl with 45 ml of the olive oil to coat. Lay out on a baking
sheet and roast in the preheated oven until slightly charred and tender. When the potatoes are
cooked through, strain and allow to steam in the pot for 5-10 minutes to encourage moisture loss.
Finish the colcannon potatoes by smashing the cooked potatoes, mixing in the scalded milk and
butter mixture and then finishing by folding in the charred vegetables.


For the carrots, toss with the remaining olive oil and roast on a baking sheet in the preheated oven
until charred and tender throughout.


**For the toasted carawar aioli**
In a small bowl mix together all of the ingredients until homogeneous. Reserve under refrigeration**
To serve, cook the Guinness cod portions according to the package instructions. Plate individual
portions of the Colcannon potatoes and charred carrots. Top with the fully cooked Guiness Cod and
garnish with the toasted caraway aioli.

 

Recipe supplied by High Liner Foodservice

 

 

 

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