Serves 2
Recipe adapted from the “Irish Cooking Bible”
¼ cup all-purpose flour
1 teaspoon salt
cracked black pepper
1 pound red snapper filets (or tilapia, catfish, or cod)
2 tablespoons canola oil
½ cup sour cream
4 teaspoons Dijon mustard
2 teaspoons lemon juice
⅛ teaspoon garlic powder
2 teaspoons fresh thyme or dill
1. In a shallow dish, or pie plate, whisk the flour with the salt and pepper. Coat the fish filets with the flour mixture, and shake off excess flour.
2. Place the oil in a nonstick skillet over medium heat. Add the fish filets and cook until golden brown, about 3 minutes per side. Transfer the filets to a plate and cover with foil to keep warm while you prepare the sauce.
3. In a small bowl, mix the sour cream, Dijon mustard, lemon juice, garlic powder and fresh herbs to make the mustard cream sauce to drizzle over the fish when serving.
Colcannon with spinach and parsnip
Serves 4-6
Recipe adapted from the “Irish Cooking Bible”
4 russet potatoes, peeled and cut into 1-inch pieces
2 parsnips, peeled and cut into 1-inch pieces
½ cup milk
½ stick of butter, plus more for serving
3 cups baby spinach
salt and cracked black pepper to taste
1. In a large pot, combine the potatoes and parsnips, and cover with cold water by 2 inches. Bring the water to a boil, let potatoes and parsnips simmer until tender. This should take about 20 minutes. Drain the vegetables and return them to the pot.
2. In a small saucepan, heat the milk, butter, salt and pepper. Stir until the butter is melted.
3. Pour half of the milk mixture into the potatoes and mash until smooth. Add the spinach into the potatoes and stir. Add the remaining milk and butter to the potato, parsnips, and spinach, until the desired consistency is reached. Stir the potatoes and transfer to a serving dish. Add a tablespoon of butter to the top of the potatoes.
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