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Smoked Haddock Smokey


Smoked Haddock Smokey
Serves 4
Chef Kevin Dundon—owner of Dunbrody House in Wexford, Ireland, and Raglan Road Irish Pub and Restaurant at Walt Disney World—shares his recipe for a rich smoked fish pie from his latest publication, The Raglan Road Cookbook: Inside America's Favorite Irish Pub (Mitchell Beazley, 2016; $34.99). "I love Smoked Haddock Smokies because it’s such a simple dish to prepare if you’re looking for a quick supper or a nice starter," Dundon says. "Sometimes I like to add a spoonful or two of crème fraîche to the cream."
Ingredients
  1. 1 tablespoon canola oil
  2. 18 ounces naturally smoked haddock, skin removed, and diced (or any firm smoked fish such as cod or monkfish)
  3. 20 cherry tomatoes, halved
  4. 10 scallions, chopped
  5. 1 large potato, diced
  6. 1¼ cup Irish heavy cream
  7. Sea salt, to taste
  8. Freshly ground black pepper, to taste
  9. 6 ounces Irish mature cheddar cheese, grated
Instructions
  1. Heat oven to 350°F.
  2. Heat oil in a large frying pan and fry haddock over medium heat for approximately 2 minutes. Add tomatoes, scallions, potato, and heavy cream, then bring to a simmer and cook for an additional 5 minutes over low heat. Remove mixture from heat and season with salt and pepper to taste. Add half the cheese and stir until it melts.
  3. Divide mixture among 4 ramekins. Sprinkle the tops with remaining cheese and a generous amount of black pepper. Bake until cheese is bubbling and slightly browned, about 10 minutes. Serve immediately with Irish brown bread or a salad.
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Chef Kevin Dundon

Kevin Dundon is the Chef/Proprietor of Dunbrody Country House Hotel & Restaurant, located in Ireland’s sunny South East. Dunbrody was established in 1997 by Kevin and his wife Catherine. It is now considered to be one of Ireland’s Premier Hotels & Restaurant. His cooking show, "Modern Irish Food with Kevin Dundon," aired on both RTE1 Ireland and PBS in the US.

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