Comforting

Champ with poached fish

Name: Champ with poached fish
Yield: 4
Ingredients: 1kg King Edward potatoes, peeled, halved; 400ml milk; 2 bay leaves; 4 spring onions, thinly sliced; 1/2 small bunch chives, chopped; 1 bunch watercress, chopped, plus extra whole sprigs to serve; 70g unsalted butter, chopped; 1 garlic clove, finely chopped; 200ml cider; 4 x 150g white fish fillets (skin on - such as flathead or snapper), pin-boned; 2 tsp baby capers, rinsed, drained; 1 heaped tbs creme fraiche; Small bunch flat-leaf parsley, leaves chopped; Celery leaves, to serve

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by Jamie Oliver

Food legend, influencer, activist, Naked Chef, delicious. contributor

Jul 13, 2016

Champ, an Irish classic of mash and spring onion, works beautifully with white fish.

1kg King Edward potatoes, peeled, halved
400ml milk
2 bay leaves
4 spring onions, thinly sliced
1/2 small bunch chives, chopped
1 bunch watercress, chopped, plus extra whole sprigs to serve
70g unsalted butter, chopped
1 garlic clove, finely chopped
200ml cider
4 x 150g white fish fillets (skin on - such as flathead or snapper), pin-boned
2 tsp baby capers, rinsed, drained
1 heaped tbs creme fraiche
Small bunch flat-leaf parsley, leaves chopped
Celery leaves, to serve

Method

1.

Place potatoes in a large saucepan of salted water over medium heat and cook for 15-20 minutes until tender. Drain in a colander and set aside for 5 minutes to dry.
2.

Meanwhile, place milk, bay leaves and spring onions in a large deep frypan over medium heat. When the milk begins to bubble around the edge, remove from heat. Discard bay leaves, then add chives and watercress. Return the potato to original pan and mash with a potato masher. Stir in milk mixture until smooth. Season, then stir in 30g butter.
3.

To make the sauce, melt the remaining 40g butter in a frypan over medium heat. Add the garlic and cook for 2 minutes or until softened, then pour in the cider
4.

Place a large steamer basket over the pan and add the fish fillets. Cover and steam for 6 minutes or until just cooked (all the lovely fish juices will end up in the sauce below). By the time the fish is cooked, the cider mixture should have reduced by half. Remove steamer basket and set the fish aside. Keep warm. Stir the capers, creme fraiche and parsley into the sauce.
5.

Divide fish among plates, pour over the sauce and serve with the champ and a few sprigs of watercress and celery leaves.