Recipe: Milk Poached Fillet of Cod With a Cheddar Crust and Prawn Mousseline Stuffed Vine Leaves

We think some of the best dishes in the world contain dairy and this one’s no different! Consumed as part of a balanced diet and a healthy lifestyle, products like milk, yogurt and cheese are delicious and a natural source of a number of important nutrients such as protein and calcium. We’ve teamed up with the National Dairy Council to provide you with a daily dairy fix! This delicious main course of a milk-poached fillet of cod with a cheddar crust, prawn mousseline stuffed vine leaves, served with a lemon dill yogurt dressing, is a meal that will certainly impress! (Serves 2) Ingredients:

• 170g of cod fillet, skin on
• 1 bay leaf
• Fresh parsley
• 200ml Irish whole milk
• 23g Irish cheddar cheese, grated
• 20g fresh white breadcrumbs
• 50g prawns
• 20ml Irish cream
• 2 vine leaves
• 50g natural yogurt
• 10g chopped dill
• 3tsp lemon juice
• Sea salt and pepper

Method:

1. Place milk in a cooking container with the bay leaf, some of the parsley stalks and a pinch of salt (you can add a small drop of water if you so wish).
2. Bring to the boil and let it gently simmer.
3. In a blender, blend the prawns, cream, a tsp. of lemon juice and season, place on vine leaves and roll.
4. Place the vine rolls and the cod into the simmering liquid; the vine leaves will take approx. 7-8 mins and the cod will take 6-8 mins.
5. When the cod is cooked, remove from the liquid and place on a baking tray.
6. Mix together the breadcrumbs, cheddar cheese, chopped parsley, 1 tsp. lemon juice and season.
7. Place crumb mix on top of the fish and brown under the oven.
8. Remove the vine leaves from the liquid and place on a warm serving plate, place fish on top of the vine leaves.
9. Serve with a yogurt dressing which can be made by mixing the yogurt, dill and tsp. of lemon juice. Dress with roquet salad.

__________________________________________________________ National Dairy Week runs from the 12th – 18th May, 2014. Organised by The National Council in association with SuperValu, the week creates an opportunity to showcase the excellence of our pasture based dairy farming and produce – from farm to fridge; and also to highlight the quality, versatility and nutritious benefits of dairy within our lives, as part of a healthy, balanced diet. Thanks are also extended to The Irish Nutrition & Dietetic Institute (INDI), Agri Aware, Macra Na Feirme and Teagasc who are all developing initiatives to support the campaign.  The NDC is encouraging members of the farming and co-op community to get behind National Dairy Week at whatever level possible. Recipe by: Joe Shannon, resident chef on TV3’s Ireland AM