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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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Atlantis of Kilmore Quay have been supplying restaurants, hotels, pubs, government bodies, caterers and fast food outlets for over our 25 years. We have an extensive network of suppliers to ensure the largest range of fresh seafood for our customers.

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Smoked Haddock with a Dill & Spring Onion Potato Farl, Wilted Spinach and Wholegrain Mustard Cream

Method

  • 1. Put all ingredients for the Poaching liquid or Court Bouillon in a deep pan and bring to a simmer
  • 2. To make the potato farls, combine all the ingredients together in a bowl. Sprinkle the work surface with some flour and turn the mixture out. Shape it into two round flat cakes.
  • 3. Place some butter in a hot pan and fry the potato farls until golden brown on both sides, and place into the oven to finish cooking.
  • 4. Place the Haddock into the simmering Court Bouillon, and cook for 6 – 8 minutes, removing with a slatted spoon when cooked.
  • 5. To make the sauce place the onion and wine in small pan over a high heat and bring to the boil. Allow the liquid to reduce by half. Reduce the heat and add the cream, wholegrain mustard, lemon juice and zest, stirring well to complete the sauce.
  • 6. Wilt the spinach in a hot pan with a knob of butter.
  • 7. To present the dish, place the spinach in the centre of the plate, top with the potato Farl and the Haddock, drizzle with the Wholegrain mustard cream and garnish with lemon slices.

Ingredients

  • 2 200g Fillets of Natural Smoked Haddock
  • 60 g Fresh Spinach
  • 4 Cubes of Butter
  • Lemon Slices to garnish
  • For Wholegrain Cream
  • 125 ml Cream
  • 50 ml White Wine
  • ½ Onion (finely diced)
  • Zest & Juice of ½ Lemon
  • 14 810 ml Wholegrain Mustard
  • For Poaching Liquid (Court Bouillon)
  • 500 ml Water
  • 30 ml White Wine
  • 6 Black peppercorns
  • 2 Bay Leaves
  • 2 Slices of Lemon
  • Ingredients for Potato Farl
  • 340 g Cold Mashed Potato
  • 2 Spring Onions (chopped)
  • 2 Stems of Dill (chopped)
  • 1 Egg (beaten)
  • 60 g Plain Flour
  • ½ onion (finely diced)

Smoked Haddock with a Dill & Spring Onion Potato Farl, Wilted Spinach and Wholegrain Mustard Cream


Prep time: 10
Cooking time: 10
Difficulty: Intermediate
Serves: 2
Smoked Haddock with a Dill & Spring Onion Potato Farl, Wilted Spinach and Wholegrain Mustard Cream
  • 2 200g Fillets of Natural Smoked Haddock
  • 60 g Fresh Spinach
  • 4 Cubes of Butter
  • Lemon Slices to garnish
  • For Wholegrain Cream
  • 125 ml Cream
  • 50 ml White Wine
  • ½ Onion (finely diced)
  • Zest & Juice of ½ Lemon
  • 14 810 ml Wholegrain Mustard
  • For Poaching Liquid (Court Bouillon)
  • 500 ml Water
  • 30 ml White Wine
  • 6 Black peppercorns
  • 2 Bay Leaves
  • 2 Slices of Lemon
  • Ingredients for Potato Farl
  • 340 g Cold Mashed Potato
  • 2 Spring Onions (chopped)
  • 2 Stems of Dill (chopped)
  • 1 Egg (beaten)
  • 60 g Plain Flour
  • ½ onion (finely diced)
  • 1. Put all ingredients for the Poaching liquid or Court Bouillon in a deep pan and bring to a simmer
  • 2. To make the potato farls, combine all the ingredients together in a bowl. Sprinkle the work surface with some flour and turn the mixture out. Shape it into two round flat cakes.
  • 3. Place some butter in a hot pan and fry the potato farls until golden brown on both sides, and place into the oven to finish cooking.
  • 4. Place the Haddock into the simmering Court Bouillon, and cook for 6 – 8 minutes, removing with a slatted spoon when cooked.
  • 5. To make the sauce place the onion and wine in small pan over a high heat and bring to the boil. Allow the liquid to reduce by half. Reduce the heat and add the cream, wholegrain mustard, lemon juice and zest, stirring well to complete the sauce.
  • 6. Wilt the spinach in a hot pan with a knob of butter.
  • 7. To present the dish, place the spinach in the centre of the plate, top with the potato Farl and the Haddock, drizzle with the Wholegrain mustard cream and garnish with lemon slices.

Ingredients

  • 2 200g Fillets of Natural Smoked Haddock
  • 60 g Fresh Spinach
  • 4 Cubes of Butter
  • Lemon Slices to garnish
  • For Wholegrain Cream
  • 125 ml Cream
  • 50 ml White Wine
  • ½ Onion (finely diced)
  • Zest & Juice of ½ Lemon
  • 14 810 ml Wholegrain Mustard
  • For Poaching Liquid (Court Bouillon)
  • 500 ml Water
  • 30 ml White Wine
  • 6 Black peppercorns
  • 2 Bay Leaves
  • 2 Slices of Lemon
  • Ingredients for Potato Farl
  • 340 g Cold Mashed Potato
  • 2 Spring Onions (chopped)
  • 2 Stems of Dill (chopped)
  • 1 Egg (beaten)
  • 60 g Plain Flour
  • ½ onion (finely diced)

Method

  • 1. Put all ingredients for the Poaching liquid or Court Bouillon in a deep pan and bring to a simmer
  • 2. To make the potato farls, combine all the ingredients together in a bowl. Sprinkle the work surface with some flour and turn the mixture out. Shape it into two round flat cakes.
  • 3. Place some butter in a hot pan and fry the potato farls until golden brown on both sides, and place into the oven to finish cooking.
  • 4. Place the Haddock into the simmering Court Bouillon, and cook for 6 – 8 minutes, removing with a slatted spoon when cooked.
  • 5. To make the sauce place the onion and wine in small pan over a high heat and bring to the boil. Allow the liquid to reduce by half. Reduce the heat and add the cream, wholegrain mustard, lemon juice and zest, stirring well to complete the sauce.
  • 6. Wilt the spinach in a hot pan with a knob of butter.
  • 7. To present the dish, place the spinach in the centre of the plate, top with the potato Farl and the Haddock, drizzle with the Wholegrain mustard cream and garnish with lemon slices.