Entree: United Kingdom – Northern Ireland – Dulse and Yellowman (seaweed crusted cod with honeycomb butter)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 40 min

Total 1 hr 10 min

Ingredients

- 4 cod fillets, approx. 6 oz (170 g) each
- 3 tbsp (45 ml) olive oil
- 1/2 cup (10 g) dried dulse, finely chopped or pulsed
- 6 tbsp (85 g) unsalted butter, softened
- 1/2 cup (70 g) yellowman (honeycomb toffee), finely crumbled
- 1 tbsp (15 ml) fresh lemon juice
- 2 tbsp (8 g) fresh parsley, chopped
- 4 cups (560 g) all-purpose flour (for soda bread)
- 1 tsp (6 g) baking soda (for soda bread)
- 1 tsp (6 g) fine salt (for soda bread)
- 1 1/2 cups (360 ml) buttermilk (for soda bread)
- 2 tbsp (30 ml) melted butter (for soda bread, optional)
- Salt and black pepper to taste

Instructions

1. Pat the cod fillets dry and season both sides lightly with salt and black pepper.
2. Place the dried dulse in a shallow dish; press each fillet firmly into the dulse so the surface adheres to form a thin crust.
3. Heat 3 tbsp (45 ml) olive oil in a large skillet over medium-high heat. Add the dulse-crusted fillets and cook 3–4 minutes per side, until golden and the fish flakes easily. Remove and keep warm.
4. Meanwhile, make the yellowman butter: in a bowl, mash together 6 tbsp (85 g) softened butter, 1/2 cup (70 g) finely crumbled yellowman, 1 tbsp (15 ml) lemon juice, and 2 tbsp (8 g) chopped parsley until combined but still slightly textured. Chill briefly if too soft.
5. For quick soda bread, preheat oven to 425°F (220°C). In a large bowl combine 4 cups (560 g) flour, 1 tsp (6 g) baking soda, and 1 tsp (6 g) salt. Stir in 1 1/2 cups (360 ml) buttermilk until a shaggy dough forms. Turn onto a floured surface, shape into a round loaf, score a deep cross on top, and brush with 2 tbsp (30 ml) melted butter if using. Bake 25–30 minutes until golden and cooked through. Cool slightly and cut into wedges.
6. To serve, place a cod fillet on each plate, top with a generous pat of yellowman butter so it melts over the warm fish, and accompany with soda bread wedges for tearing and dipping.