Herring with colcannon potato and black pudding

Herring

• 2 herring fillets
• 10 g butter
• 15 ml chicken stock
• Salt to taste
• 5 ml vegetable oil
• 5 g tomato concasse

Colcannon potatoes

• 4 large rooster potatoes
• 4 slices of streaky bacon
• ½ medium onion, chopped
• 20 g butter
• 150 ml cream
• 220 g diced cabbage
• Salt and white pepper to taste

Black pudding bon bons

• Tournafulla Irish Black Pudding
• 4 eggs
• 150 ml milk
• 200 g flour
• 200 g panko breadcrumbs
• Salt to taste

Red wine jus

• 1.5 l veal stock
• 350 ml red wine
• 1 medium onion
• 4 garlic cloves
• 4 sprigs of thyme
• 1 table spoon balsamic vinegar
• 2-3 whole star anise
• 1 teaspoon of soft brown sugar

• 4 table spoons tomato puree
• Salt

Herring

1. Preheat a cast iron skillet until the oil starts to shimmer.
2. Season the fillets and place them skin-side down on the pan until the skin is crispy.
3. Add the butter and tomato concasse.
4. Once the butter has melted, add the chicken stock and baste until ready.
5. Put to the side to rest for a minute.

Colcannon potatoes

1. Blanch the cabbage in salted water for 2-3 minutes until al dente, then immediately chill in cold water and drain.
2. Sauté the onions until they start to brown, then add the diced streaky bacon and cook until ready.
3. Strain the potatoes when ready and return to the pot to steam for 4-5 minutes, covered with a tea towel.
4. Mash the potatoes or pass them through a ricer. Add butter, cream, salt, white pepper, cabbage, bacon and onion and mix with a wooden spoon.

Black pudding bon bons

1. Mix the eggs and milk in a bowl, beat until combined and season.
2. Put flour in a container and lightly season.
3. Put panko breadcrumbs in a container and lightly season.
4. Roll the black pudding into 10 g balls and pass through the flour, egg wash and breadcrumbs. Deep-fry in oil at 185 degrees Celsius until golden brown.

Red wine jus

1. Sweat the diced onion, chopped garlic and thyme together in a pan and season.
2. When starting to brown, add the sugar and allow to form a golden caramel.
3. Add the red wine, vinegar and star anise and reduce by half. Then add the veal stock and reduce by half again.
4. Repeat step one with another onion, garlic and thyme and caramelise, then add tomato puree.