champ with poached fish
 
 

Jamie Oliver

This Irish classic of mashed potato and spring onions works beautifully with white fish and punchy capers.

1kg king edward potatoes
4 spring onions
½ small bunch of fresh chives
I bunch of watercress
400ml whole milk
2 fresh bay leaves
30g unsalted butter
4 x 150g while fish fillets, such as cod, haddock, pollock, skin on, scaled, pin-boned, from sustainable sources
1 handful of pale inner leaves from a head of celery

for the caper and cider sauce
1 garlic clove
½ bunch of fresh flat-leaf parsley
40g uncalled butter
200ml cider
2 tsp baby capers
I heaped tbsp crème fraîche

01 Peel and halve the potatoes, then cook in a large pan of boiling salted water over a medium heat for 15-20 minutes, or until tender. Drain in a colander and let the potatoes steam-dry for 5 minutes.

02 Meanwhile, trim and finely slice the spring onions, finely chop the chives and chop most of the watercress, reserving a few sprigs to garnish.

03 Place the milk, hay leaves and spring onions in a 26cm sauté pan over a medium heat, until the milk is just about to boil. Remove from the heat, discard the bay leaves then add the chives and watercress.

04 Return the potatoes to the pan and mash well (the harder you work them, the lighter and fluffier they'll be). Stir in the milk until the mash is smooth, then season well and stir in the butter.

05 To make the sauce, peel and finely chop the garlic and pick and finely chop the parsley.

06 Melt the butter in a frying pan over a medium heat, add the garlic and cook for 2 minutes, or until softened, then pour in the cider.

07 Place a colander over the pan, pop in the fish fillets, cover with a pan lid or tinfoil and steam for about 6 minutes (all the lovely fish juice will end up in the sauce below). By the time the fish is cooked the cider should have reduced by half.

08 Keep the fillets warm to one side and finish off the sauce by stirring in the capers, crème fraîche and parsley.

09 Divide the fish between plates, finish with the sauce and serve with the champ and a few sprigs of watercress and the celery leaves.

nutrition per serving: Calories 562; fat 22.3g (sat fats 12.8g); protein 40.2g: carbs 49.5g: sugar 3.7g