Bollan ny Houney (Hollantide Eve Supper-dish) is a traditional Manx recipe (from the Isle of Man) for a classic dish of poached salted ballan wrasse served with potatoes and parsnips that was traditionallly served for Hallowe'en. The full recipe is presented here and I hope you enjoy this classic Manx version of: Hollantide Eve Supper-dish (Bollan ny Houney).
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Hollantide is the English name for Welsh Calan Gaeaf or Samain in Gaelic, the calendar festival for 1 November, the ancient Celtic New Year; a time of ghostly visitation, divination games, bonfire burning, and post-harvest merrymaking. Basically the fore-runner of Hallowe'en. Hollantide Eve being Hallowee'en itself. So this would be a traditional Celtic (Manx) Hallowee'en dish.
Bollan here is the Manx name for wrasse; ballan wrasse to be precise.
Ingredients:
4 Salt bollan.
Sufficient cold water to cover fish.
Method:
Wash the fish well then place in a large bowl or pot and cover with plenty of water. Set aside to soak over night.
When ready to cook, drain the fish and wash again. Place in a large pot, cover with plenty of water then set over medium heat and bring to a boil.
Cook for about 20 minutes until the fish is tender.
Drain and serve with mashed potatoes and parsnips.
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