Poached Coley with iASC Irish Shellfish Butter velouté sauce purée potato and soft onions

iASC Smoked Coley photo 1 20June2013

FOR DINNER…

Poached Coley with iASC Irish Shellfish Butter velouté sauce purée potato and soft onions

Per lunch portion:

INGREDIENTS:

100 grams Smoked Coley per person

150 ml court bouillon (depending on size of pan)

40 grams purée potato

20 grams of thinly sliced onion

20 ml thin white velouté sauce

IASC Irish Shellfish Butter

Snipped scallions for garnish (optional)

Cream to finish (optional)

Seasoning to taste

METHOD:

– Poach the smoked coley and thinly sliced onions in the court bouillon until almost cooked, leave aside to rest

– Remove the excess cooking liquor to leave approx. 30 mls per portion

– Heat the pureed potato in a high-edged pot, add at least 7 grams of iASC Irish Shellfish Butter to the potato for a well-rounded flavour; a little cream here is nice but not necessary

– At the same time, heat the liquor in a pan, add in the velouté, bring to the simmer and whisk in 15 grams of iASC Irish Shellfish Butter until it thickens and emulsifies into the sauce.

To plate up:

Reheat the coley and onions in the finished velouté sauce > check for seasoning > quenelle the hot potato puree to a serving plate > lift out the coley > place fish on to the top of the potato > spoon out onions, place over fish > drizzle sauce with Cheffy flair around and over plate!