Just back from Italy, so for food still thinking like that.
A lot more details on the garden blog
This dish is very simple, using Irish dairy produce to enrich an Italian style flavour.
Using milk to cook fish is not something I found in Italy, but in more Northern countries it's quite common.
The poaching in milk process enriches the fish, and gives it a more creamy texture.
You will need:
Filleted and pin boned pollack - enough for each person. Another sustainable white fish like whiting is also good.
1 fennel bulb - trimmed and finely sliced
2 small shallots
knob of cuinneog butter
enough milk to barely cover fish
Salt and pepper
Preheat oven to 180 deg centigrade
Grease the dish with a little butter
Arrange the fish fillets in a single layer
Sprinkle over the finely chopped fennel and shallot
Add salt and pepper
Pour over milk until the fish is barely covered
Cook for 20-25 minutes at 180
When the fish is done, the liquid can be strained off to make the base of a parsley sauce.
Serve with new-ish potato's with a carrot and fennel salad with a lemon based dressing.
It would be extra cool if people commented at the blog