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1
Wash and drain the raw potatoes at least twice to remove all starch.
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2
Place the raw and mashed potatoes in a large pot, add the flour and milk.
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3
Season and blend to a smooth consistency.
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4
Drop a small ladle full onto a hot griddle; push the mixture from the center outwards with the bottom of the ladle, cook for 2 minutes then flip the boxty over and cook through.
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5
Season with salt and pepper.
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6
Gaelic Filling:
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7
Sear the fillets on both sides in an oiled, well-heated pan, remove from the pan and set aside.
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8
Fry the onions and mushrooms until soft, add the whiskey (careful not to burn your eyebrows off), add the cream, cracked pepper and season with salt, to taste.
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9
Reduce a little then return the fillets to the pan continue cooking until the sauce thickened to the right consistency.
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10
Gaelic boxty:
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11
Place 3 medallions onto each hot boxty, cover with sauce and roll over to make an omelette shape spoon some sauce on the top and garnish with watercress.
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12
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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13
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
