Fish with Smoky Colcannon Potatoes and Broccoli Salsa

Fish with Smoky Colcannon Potatoes and Broccoli Salsa

Ready in 25 minutes • Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, July 3, 2016.
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Colcannon originates from Ireland and typically involves potatoes cooked and smashed with cabbage or kale.

Ingredients

SMOKY COLCANNON POTATOES

  • 150g potatoes, peeled and diced 1.5cm
  • 50g diced bacon
  • 1 teaspoon butter
  • 1 teaspoon olive oil
  • 1/2 red onion, diced
  • 60g kale, stalks removed, leaves roughly chopped
  • 1 spring onion, sliced
  • 1 teaspoon butter
  • 1 tablespoon milk (or cream)

BROCCOLI SALSA

  • 1/2 head broccoli, florets and stems finely chopped
  • 1/2 teaspoon runny honey
  • 1/2 tablespoon mayonnaise
  • 1 teaspoon balsamic vinegar
  • 1/2 teaspoon vinegar (e.g. red wine, white wine, cider)
  • 1/2 tomato, finely diced
  • 1/4 red onion, finely diced or grated
  • 1 tablespoon chopped basil leaves

PAN-FRIED FISH

  • 150g fish fillets

Steps

  1. a small pot of salted water to the boil. Bring a full kettle to the boil.
  2. Cook potatoes in pot of boiling water until soft, 10–12 minutes. Drain, return to pot, cover and keep warm.
  3. While potatoes cook, prepare rest of the meal. Place broccoli in medium, heat-proof bowl with a pinch of salt and cover with boiling water. Leave for 3 minutes, until just tender, drain and set aside. Finely dice bacon.
  4. Heat butter and oil in a fry-pan on medium heat. Fry bacon for 3 minutes until browned. Add onion and cook for 1–2 minutes, until soft. Add kale, spring onion and toss for 2 minutes, until wilted. Season with salt and pepper. Add potatoes, butter and milk/cream to pan with kale and smash together.
  5. Prepare salsa; in a medium bowl combine all remaining salsa ingredients and a generous drizzle of extra-virgin olive oil. Stir through broccoli and season to taste with salt and pepper.
  6. Pat fish dry and remove any remaining scales or bones and season with salt. Heat a drizzle of oil in a fry-pan on high heat. Cook fish for 1–2 minutes each side, until just cooked through.
  7. place a large spoonful of smoky colcannon potatoes on a plate. Top with pan-fried fish and spoon over broccoli salsa.

Nutritional Information

Energy 2720 kj
650 kcal
Protein 55.2g
Carbohydrate 45.9g
Fat 29.2g