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Over our 25 years in business, Atlantis of Kilmore Quay have built up great relationships with local fishermen. Our partnerships with the skippers of day boats, beamers and trawlers means we have dedicated boats to ensure a constant supply of the freshest Irish seafood for our customers.

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Cullen Skink by Siobhán Devereux Doyle

Method

  • Melt butter in a saucepan and add in the onions. Soften, but do not brown
  • Add flour and mix well, then gradually add in the milk, stirring at all times. Gradually bring to the boil.
  • Reduce the heat then gradually add the potatoes. Cook for 8 mins
  • Add the leeks, and cook for another 2 mins, Stir well
  • Place the smoked coley on top of the mixture, cook for 3 mins.
  • Season with salt and pepper
  • Gently stir in the parsley, but be careful not to break up the fish.
  • Serve with crusty French baguette and an option of cooked crispy streaky bacon

Ingredients

  • 10 oz Smoked Coley
  • 2 Medium potatoes, peeled & diced
  • 1 Bunch chopped parsley
  • 125 ml Cream
  • 3/4 Pint of milk
  • 4 oz Leek
  • 3 oz Onon, diced
  • 2 oz Butter
  • 1 Tbsp Flour
  • 1 Lemon
  • 1 French baguette
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Cullen Skink by Siobhán Devereux Doyle

Prep time: 10
Cooking time: 15
Serves: 3
Cullen Skink by Siobhán Devereux Doyle
  • 10 oz Smoked Coley
  • 2 Medium potatoes, peeled & diced
  • 1 Bunch chopped parsley
  • 125 ml Cream
  • 3/4 Pint of milk
  • 4 oz Leek
  • 3 oz Onon, diced
  • 2 oz Butter
  • 1 Tbsp Flour
  • 1 Lemon
  • 1 French baguette
  • Melt butter in a saucepan and add in the onions. Soften, but do not brown
  • Add flour and mix well, then gradually add in the milk, stirring at all times. Gradually bring to the boil.
  • Reduce the heat then gradually add the potatoes. Cook for 8 mins
  • Add the leeks, and cook for another 2 mins, Stir well
  • Place the smoked coley on top of the mixture, cook for 3 mins.
  • Season with salt and pepper
  • Gently stir in the parsley, but be careful not to break up the fish.
  • Serve with crusty French baguette and an option of cooked crispy streaky bacon

Ingredients

  • 10 oz Smoked Coley
  • 2 Medium potatoes, peeled & diced
  • 1 Bunch chopped parsley
  • 125 ml Cream
  • 3/4 Pint of milk
  • 4 oz Leek
  • 3 oz Onon, diced
  • 2 oz Butter
  • 1 Tbsp Flour
  • 1 Lemon
  • 1 French baguette

Method

  • Melt butter in a saucepan and add in the onions. Soften, but do not brown
  • Add flour and mix well, then gradually add in the milk, stirring at all times. Gradually bring to the boil.
  • Reduce the heat then gradually add the potatoes. Cook for 8 mins
  • Add the leeks, and cook for another 2 mins, Stir well
  • Place the smoked coley on top of the mixture, cook for 3 mins.
  • Season with salt and pepper
  • Gently stir in the parsley, but be careful not to break up the fish.
  • Serve with crusty French baguette and an option of cooked crispy streaky bacon

In this Recipe

In this Recipe

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Smoked Coley Fillet

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€7.50