ROASTED SALMON WITH LEEKS
3 large leeks, white part only, thoroughly washed and cut into ¼-inch slices
2 Tbs. water
1 Tbs. olive oil
1 tsp. finely shredded lemon zest
2 tsp. chopped fresh dill
4 salmon steaks, about ½ lb. each
¼ tsp. ground pepper
2 Tbs. lemon juice
Lemon wedges and fresh dill (for garnish)
Preheat oven to 425°F. In an ovenproof casserole dish large enough to hold all 4 steaks, combine leeks, water, olive oil, and lemon zest. Cover with aluminum foil and bake 20 minutes, stirring once half way through. Remove from oven, push leeks aside, and add steaks to the dish. Spoon leeks evenly over fish; season with salt, pepper, and lemon juice. Return to oven and bake, uncovered, until salmon is opaque, about 10 to 12 minutes. To serve, divide the leeks onto four plates and top with the salmon steak. Serves 4.
Leeks, a popular member of the onion family, are one of the oldest Irish vegetables and combine well everything from potatoes to fish. Because of their distinctive flavor, leeks have been used most often as a flavoring, but more and more they’re turning up on their own, often as a kind of bedding or nest for meat or fish fillets.
PAN-FRIED MUSSELS
We source these from Cromane (a town in Kerry). They are cooked in Abadia white wine, with garlic butter and cloves added and then topped with lemon wedges. This is served with garlic, ciabatta bread and French fries.
SMOKED SALMON ON IRISH SODA BREAD WITH CHIVE BUTTER
1 stick butter, softened
1 Tbs. chopped chives
8 oz. smoked salmon, sliced
Fresh dill, for garnish
Irish Soda Bread
½ c. oatmeal
1½ c. all-purpose flour
¼ c. sugar
¾ tsp. baking soda
½ tsp. salt
1 c. raisins
1 Tbs. caraway seeds
¾ c. buttermilk
Preheat the oven to 375°F. Put the oatmeal into the bowl of a food processor; pulse until finely ground. Pour into a bowl and add the flour, sugar, baking soda, salt, raisins and caraway seeds. Stir well to combine. Pour the buttermilk in and stir quickly until well combined. Shape the dough into a round about 6 inches in diameter and put onto baking sheet. Place into the top half of the oven and bake 30 to 40 minutes, until lightly browned. When tapped, the bread will give a firm, hollow sound. Remove from the oven and let cool.
Slice the soda bread into thin slices, about ¼-inch, and cut each slice into a rough 2-inch square until you have 16 pieces. Wrap the bread in plastic and store in a cool dry place. Mix the butter and chives together and spread a small amount onto each square. Top with a small fold of salmon and garnish with a sprig of fresh dill.
FISH AND CHIPS
2 c. Guinness beer
1 tsp. baking soda
1 tsp. salt
½ tsp. black pepper
1 egg
All-purpose flour
8 3-oz. cod or haddock, boneless, sliced on bias.
In large mixing bowl, add beer, baking soda, salt and black pepper. With a whisk, slowly add enough flour until batter is thick, not runny, and adheres to a wooden spoon. Heat oil in a deep fryer or in a deep sided sauté pan to 350°F. Dredge fish in flour, shaking off excess and dip into batter covering all sides. Holding battered fish gently, dip into hot oil, holding half way in, wait 15 seconds and drop into oil. This will prevent the fish from sticking to the bottom. Flip fish over, then brown on one side and cook altogether about 6-8 minutes, depending on thickness of fish. The fish should color all the way through or registers 140 degrees internal temperature. Serve with French fries and favorite sauce.
BAKED CODFISH WITH IRISH CHEESE CRUST
4 6-oz. codfish fillets, skins removed
½ c. fine bread crumbs
2 Tbs. melted Irish butter
2 Tbs. minced fresh parsley
2 tsp. strong Irish mustard or Colman’s English mustard
2 tsp. minced garlic, or spring onions
6 oz. cheese, such as Dubliner, Coolea, or Carrigaline, or Irish cheddar such as Kerrygold Vintage, grated
1 c. heavy Irish cream
Seasoning
2½ Tbs. paprika
2 Tbs. salt
2 Tbs. garlic powder
1 Tbs. each, black pepper, onion powder, cayenne pepper, dried oregano, dried thyme
Combine all ingredients thoroughly. Makes about 2/3 c.
Preheat the oven to 375°F. Butter a casserole dish and set aside. Lightly season the codfish on both sides with seasoning and place in the prepared dish, skin side down. In a bowl, combine the bread crumbs, butter, parsley, mustard, and garlic, and mix well. Add the cheese and mix well. Place on the fish, patting down to make a crust. Pour the cream over the fish and bake until the fish is cooked through, golden brown and the cheese is bubbly, 15 to 20 minutes. Remove from the oven and serve.
Baked Cod
1 lb. 1-inch thick pieces of cod
1 c. white bread crumbs
1 clove of garlic, minced
2 Tbs. grated Parmesan cheese
3 Tbs. melted butter
½ c. white wine
½ tsp. paprika (optional)
4 lemon wedges
Preheat oven to 350°F. Take bread out and let it dry out a little. Butter a 9-inch square baking dish. Place cod pieces in dish and pour wine over them. Tear bread up and add it to a small food processor or a blender. Pulse a few times to make crumbs. Add minced garlic, cheese and melted butter. Pulse a few more times, then sprinkle crumbs on top of fish. Dust with paprika, if desired. Bake for 35-40 minutes or until fish flakes easily in the middle. Serve with lemon wedges to squeeze over the fish.
CRAB CLAWS IN GARLIC
Crab claws
½ c. butter
2 tsp. olive oil
4 cloves garlic
Fresh parsley to garnish
Heat butter and olive oil in a pan. Chop garlic and add to pan; fry for 2 minutes then add the crab claws. Fry approximately 2 minutes and serve.
Note: Depending on what kind of crab was bought: Frozen crab claws (these are already cooked), they just need to be heated up (following the instructions above) after they are defrosted naturally in the fridge. Fresh crab claws can be cooked straight away following the method above.