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.