Northern Irish Salted Fish

Ingredients

In the Northern Irish adaptation of Riba u soli, the traditional Croatian dish, the fish is soaked for a longer period of time to remove excess salt. Additionally, the dish is served with boiled potatoes, buttered cabbage, and a creamy parsley sauce, which are typical accompaniments in Northern Irish cuisine. We alse have the original recipe for Riba u soli, so you can check it out.

• 4 salted fish fillets (such as cod or haddock), soaked in water overnight 4 salted fish fillets (such as cod or haddock), soaked in water overnight
• 500g (1.1 lb) potatoes, peeled and cut into chunks 500g (1.1 lb) potatoes, peeled and cut into chunks
• 1 small head of cabbage, shredded 1 small head of cabbage, shredded
• 50g (1/4 cup) butter 50g (1/4 cup) butter
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 250ml (1 cup) milk 250ml (1 cup) milk
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 30g, 4g
• Protein: 30g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   Rinse the soaked fish fillets under cold water to remove any remaining salt. Pat them dry with a paper towel.
2. 2.
   Preheat the oven to 180°C (350°F).
3. 3.
   Place the fish fillets on a baking sheet and bake for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.
4. 4.
   While the fish is baking, bring a large pot of salted water to a boil. Add the potatoes and cook until tender, about 15 minutes. Drain and set aside.
5. 5.
   In a separate pot, melt the butter over medium heat. Add the shredded cabbage and cook until wilted, about 5 minutes. Season with salt and pepper to taste.
6. 6.
   In a small saucepan, heat the milk over medium heat until hot but not boiling. In a separate bowl, whisk together the flour and a splash of cold milk to make a smooth paste. Gradually whisk the paste into the hot milk, stirring constantly until the sauce thickens. Stir in the chopped parsley and season with salt and pepper.
7. 7.
   To serve, divide the boiled potatoes, buttered cabbage, and salted fish fillets among plates. Drizzle the creamy parsley sauce over the fish and vegetables. Enjoy!

Treat your ingredients with care...

• Salted fish — Soaking the fish overnight is crucial to remove excess salt and ensure a balanced flavor. Rinse the fish thoroughly before cooking.
• Potatoes — Cut the potatoes into evenly sized chunks to ensure they cook evenly. Test for doneness by piercing them with a fork; they should be tender but not mushy.
• Cabbage — Shred the cabbage finely for a quicker cooking time. Adjust the seasoning with salt and pepper according to your taste preference.
• Parsley sauce — Whisk the flour paste into the hot milk gradually to avoid lumps. Stir constantly to prevent the sauce from sticking to the bottom of the pan.

Tips & Tricks

• For a twist, add a squeeze of lemon juice to the creamy parsley sauce for a tangy flavor.
• Experiment with different types of salted fish, such as smoked haddock or pollock, to vary the taste.
• If you prefer a thicker sauce, increase the amount of flour in the parsley sauce.
• Serve the dish with a side of pickled onions or beetroot for added flavor and texture.
• Leftovers can be enjoyed the next day by flaking the fish and mixing it with the potatoes and cabbage to create a delicious fish cake mixture.

Serving advice

Serve the Northern Irish Salted Fish hot, with the creamy parsley sauce generously drizzled over the fish and vegetables. Garnish with a sprig of fresh parsley for an added touch of freshness.

Presentation advice

Arrange the salted fish fillets on a bed of buttered cabbage and boiled potatoes. Drizzle the creamy parsley sauce over the fish, allowing it to cascade down the sides. Sprinkle some freshly chopped parsley on top for a pop of color.