POACHED SALMON WITH IRISH BUTTER SAUCE
For a Christmas appetizer, or an entree, these fish may not bestow
the knowledge of all the world. But, they will provide a delightful treat
for the taste buds.
POACHED SALMON WITH IRISH BUTTER SAUCE
Irish Poached Salmon
2 lbs center cut salmon
salt (use 1 tablespoon of salt for every 2 pints of water)
Irish Butter Sauce
2 egg yolks
2 teaspoons cold water
1 stick of butter, diced
1 teaspoon lemon juice
Parsley, fennel leaves and lemon segments for garnish
Irish Roasted Salmon
This dish has a honey and whiskey glaze
2 tablespoons honey
1/4 cup cider vinegar
1/4 cup Irish whiskey
2 teaspoons chopped fresh thyme
1 1/2 teaspoons grated lemon zest
2 tablespoons vegetable oil
salt and freshly ground black pepper
4 (6 ounce) salmon fillets
1. Mix together honey, vinegar, whiskey, thyme, lemon zest, oil, salt and pepper. Pour over salmon and marinate 1 hour on the counter, or 4 hours refrigerated
2. Preheat oven to 450 degrees F.
3. Remove salmon from marinade and place on a rack over a roasting pan.
4. Grill or Bake for 10 to 12 minutes, basting once with the marinade or until golden and white juices are just beginning to appear.
Irish Cod Pie
Irish Cod Pie
This is a fish version of the old and reliable pot pie. This recipe should serve eight.
1 1/2 lbs cod fish fillets or 1 1/2 lbs other white fish
2 ounces butter
2 ounces flour
1/2 liter milk
3 1/2 ounces grated cheese
1 cup flour
2 ounces grated cheese
2 ounces butter
1 teaspoon baking powder
1 pinch salt
1 egg yolk
Place fish filets in the bottom of a round oven dish.Make a cheese sauce with the butter, flour, milk and grated cheese and pour over fish.Make scone dough by rubbing the butter into the flour with baking powder and pinch of salt.Add grated cheese and drop egg yolk into the mixture and add enough milk to make a workable dough.
Roll out to a thickness of 1/2 inch and cut into small rounds with a scone cutter.
Drop these rounds on top of the fish mixture so that they just about cover the surface and then glaze them with a little milk.
Sprinkle some more grated cheese over them and bake at 450F degrees for 25-30 minutes or until the scones are golden brown.
Margaret Johnson's Shrimp Toast
Irish Shrimp Toast
The perfect little Irish appetizer. The original recipe calls for canned shrimp in the spread and a whole fresh shrimp on top, but you can use fresh throughout. Just be sure to mince up the cooked shrimp used in the spread portion of the recipe. This cream cheese spread is perfect party fare. You can make it ahead of time and spread it on the bread just before serving. The Irish Mist liqueur adds a touch of sweetness. The recipe can easily be doubled.
Directions:This cream cheese spread is perfect party fare. You can make it ahead of
time and spread it on the bread just before serving. The liqueur
adds a touch of sweetness. The recipe can easily be doubled.
- One 8 ounce package cream cheese, at room temperature
One 4 ounce can shrimp, rinsed and drained
1/4 cup mayonnaise
2 tablespoons liqueur
1 tablespoon fresh lemon juice
1 tablespoon minced fresh flat-leaf parsley
Salt and freshly ground pepper
One 1-pound package cocktail rye bread
20 to 25 small shrimp, cooked and peeled
Preheat the broiler.
In a medium bowl, combine the cream cheese, shrimp, mayonnaise, liqueur,
lemon juice, parsley, salt and pepper to taste. Stir until smooth.
Arrange the slices of bread on a baking sheet and toast under the broiler,
4 inches from the heat source, for 2 minutes on each side, or until lightly
toasted. Spread one side of each slice with the shrimp mixture, and return to
the broiler for 1 minute, or until the mixture bubbles and browns. Remove from
the broiler and put 1 whole fresh shrimp on top of each. Serve immediately.
Makes 20 to 25 toasts
Irish Cockle Soup
There are no shortages of Irish seafood recipes with Cockle being one of them. Cockle soup in Ireland is an extremely popular dish that can be found in a lot of restaurants and even in some pubs that also serves food.
Irish cockle Soup
Cockles are a small, edible, saltwater clam that can be found in sandy beaches during low tide. Gathering cockles still remains the same as it once did hundreds of years ago, all by hand. With Ireland having some of the best beaches in Western Europe there are plenty of cockles to be found.
Soups made with seafood have always been popular in Ireland such as cockle soup.
Ingredients for Cockle Soup
40 to 50 cockles
1 oz butter
small onion, peeled and finely chopped
2 heaped tablespoons flour
1/4 to 1 pint milk
2 sticks celery, finely chopped
2 tablespoons chopped parsley
Salt and pepper
1/2 pint single cream
1 stick of celery trimmed and finely chopped to garnish
Method for cooking Irish Cockle Soup
Wash and scrub the cockles well, discarding any that are open.>
Place in a saucepan with just enough lightly salted water to cover and bring to the boil, shaking the pan from time to time.
Cook until the cockles open. When cool enough to handle, strain the cockles, reserving the liquid, and remove from the shells.
Melt the butter in a pan and seat the onion gently until soft, stir in the flour and cook for 1 minute.
Mix the cockle liquid and milk together add gradually to the flour mixture, stirring until smoothly blended.
Add the celery cook for 5 minutes, and then add the parsley and seasoning.
Bring to the boil, simmer for 2 to 3 minutes then add the cockles and heat through.
Stir in the cream and heat gently but do not boil.
Serve with crusty bread or fresh baked Soda Bread.
FISH AND CHIPS
Are you looking for the corner 5 P chipper, and it is closed? Just the answer is making your own Fish and Chips. (And the 5P chips went the way of the Irish punt.)
Irish Fish and Chips
Just a caution -- the recipe uses very hot oil in the frying process, so make sure that none of your cooking utensils have any water on them as this can cause the oil to splatter.
6 medium yellow, waxy potatoes, peeled and cut into even-sized fries (chips)
3 cups of canola or vegetable oil
Sea salt for sprinkling
1 2/3 cups of self-raising flourSmoked Haddock Fish Soup
1/2 tsp of sea salt
1 cup of cold beer
1/2 cup of cold water
8 small, boneless white fish filets (like Halibut or Cod)
Lemon wedges for serving
.In a medium mixing bowl, sift together the flour and salt. Use a whisk to mix in the beer and enough cold water so that the batter resembles thick cream. Set batter aside for 20 minutes to rest.
Peel and cut the potatoes into even-sized, thick fries (chips). Place potato slices on a paper towel and pat dry to drain any moisture.
Place oil in a deep saucepan and heat over a high heat. Once the oil starts swirling, fry the first half of the chips in batches for 3-4 minutes until they start to go golden. Remove chips with a slotted metal spoon and drain on paper towels. The chips will seem soggy at this stage so handle them with care. Repeat process with the second batch of chips. Remove and drain on paper towels.
Fry the first batch of chips for a second time for 1 minute or until they turn a deep golden color. Remove with a slotted metal spoon and fry the second batch of chips for 1 minute. Remove and drain.
Season chips with sea salt and then place them in the oven on a very low heat to keep warm.
Dip one fish fillet at a time into the batter and gently lower it into the hot oil.
Cook fish, turning occasionally, for 4-5 minutes or until golden brown and cooked through. Use a slotted spoon to transfer fish to a plate lined with paper towels. Repeat process with remaining fish.
Serve fish and chips on plates.
Smoked Haddock Fish Soup
Keep yourself warm for Lent with this traditional Irish soup. It is a simple concoction.
Irish Haddock Soup
Ingredient for cooking Smoked Haddock Fish Soup
1 large potato
2 tablespoons butter
1 smoked haddock, 1 1/2 to 2 pounds
1 bunch parsley
1 bay leaf
2 cloves garlic
6 cups of water or fish stock
1 sprig thyme
1/2 nutmeg, grated
Melt the chopped onion, carrots and peeled potato in butter. Add fish and other ingredients, except the cream and the nutmeg. Simmer until the vegetables and fish are cooked. Remove the bones from the fish and return the flesh to the soup. Discard the parsley and thyme and bay leaf. Sieve the soup and reheat. Serves six to eight.