World Oceans Day recipe from the Captain’s Galley

Blackened (Cajun Style) Saithe

Servings: 4

Preparation Time: 60 mins

Cooking Time: 20 mins

Ingredients:

4 portions of saithe 180-200g

Groundnut oil for cooking fish

Cajun seasoning

? cup coarse salt

? cup sweet paprika

1 tbsp garlic flakes

1 tbsp onion flakes

1 tbsp dried thyme leaves

1 tbsp dried oregano

1 tbsp black pepper

2 tbsp white pepper

2 tsp cayenne pepper

1 tsp ground bay leaf

For Colcannon

800g mashed potatoes

1 Leek finely chopped

1 small onion finely chopped

250g Kale ribbed and finely chopped (or cabbage if kale is not available)

25g unsalted butter

50ml milk

For Dressing

150ml creme fraiche

Juice of 11/2 lemons and finely grated rind of 1

Tablespoon of finely chopped chives

Method:

1. For the dressing, put the creme fraiche in a mixing bowl then add the finely grated lemon rind and juice mix thoroughly then add chives, keep refrigerated until required, you can add more of either ingredient depending on your taste or preferred consistency.
2. blanch kale (cabbage) in pan of boiling well salted water for 1-11/2 minutes, take out and refresh in iced water until cold, squeeze out excess water then set aside
3. heat the butter in small saucepan and sweat off onion and leeks under low heat until softened
4. In a medium saucepan slowly melt butter and infuse milk stirring until mixed thoroughly together, fold in the kale onions and leeks and heat through, add mashed potato and stir with a wooden spoon until well mixed and hot, then set aside but keep hot.
5. Put the Cajun seasoning in a tray and dust the fish until fully coated all round,
6. Heat a heavy bottom pan (I use a cast iron skillet) until searing hot, add oil and heat until smoking, (I use groundnut, with higher flash point, as olive oil will burn before you get the fish in the pan)
7. Place the seasoned fish in the pan skin side down, cook for 11/2-2 minutes before turning round on other side and cooking for a further 11/2- 2 minutes take pan off the heat squeeze the juice of remaining 1/2 lemon over the fish and rest until ready to serve
8. quenelle the colcannon with 2 serving spoons place the fish on top add the dressing to suit your taste and serve immediately

Notes: In Ireland they would make the colcannon using buttermilk and spring onion, it’s your choice.