European
Ireland - Meat Dishes
Dublin Coddle with Sausages
Chef's Menu Description
Sustainably sourced fresh fish fillet pan-seared with a crisp skin, served with garlic herb butter, seasonal vegetables, and lemon.
Ingredients
- • 500g Fresh fish fillets or shellfish
- • 50g butter
- • 2 tbsp olive oil
- • 1 lemon
- • 2 cloves garlic
- • and 100ml white wine
Preparation Steps
1
Phase 1
Preparation: Trim and season the prime cuts of meat with sea salt, freshly cracked pepper, and herbs.
2
Phase 2
Browning & Searing: Sear the meat in hot butter or oil over medium-high heat until deeply browned on all sides to seal in juices.
3
Phase 3
Cooking: Braise gently with aromatics and rich stock, or roast in the oven until fork-tender and succulent.
4
Phase 4
Finishing: Rest the meat for 5 minutes, carve into neat slices, and serve with pan reduction, dumplings, or roasted potatoes.