Generously donated by Prannie Rhatigan from her book Irish Seaweed Kitchen:
The kelp adds a subtle flavour to the fish while protecting it from over-cooking. White fish with egg and parsley white sauce is a dish my mother cooked particularly well, taking the best from the flavours of organic eggs, fresh fish, and our own milk and parsley. Also a favourite of Stefan Kraan, Manager of the Irish Seaweed Centre.
For the Fish
1 Piece thick white fish like pollock/cod/ haddock/ grouper