Saint Brendan’s Voyage
Source of Recipe
Chef Ruairi O'Morachain
List of Ingredients
1 large potato
2 oz filet of cod
1 oz monkfish
2 each prawns with shell off
4 tbsp. fish cream sauce
2 tbsp. fresh cream
2 tbsp. Saint Brendan’s Liqueur
½ oz carrot strips
½ oz leek strips
1 oz small dice of Smoked Blarney Irish Castle Cheese
1 oz small dice of Dubliner Irish Cheese
½ oz fresh herbs
2 tbsp white wine
4 oz Kerrygold Pure Irish Butter
t.t salt
t.t pepper Recipe
Prepare the large potato for baking: washing the potato and scoring it. Bake the potato on a bed of rock salt in the oven at approx. 375 F for 45 minutes. Remove from the oven and let it cool down. When cool, cut the potato at about 3/4 to the top and hollow out the potato.
Prepare the diced mixture of fish for cooking. Cook gently in white wine and a knob of Kerrygold Butter. Remove from the saucepan and add in the fish cream sauce, bring to the boil and simmer to reduce. Add in the Saint Brendan’s Liqueur and finish the sauce with fresh herbs and Kerrygold Butter.
Blanch of the strips of leeks and carrots. Fill the potato skin with the fish and coat it with the rich cream sauce. Sprinkle with small diced Smoked Blarney Irish Castle Cheese and Dubliner Irish Cheese and glaze under the grill. Dress with strips of carrot and leek. Place the top of the potato in the center to look like a sail and dress with some cream sauce and fresh herbs. Season to taste.
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