Contents - Elegant Irish Cooking plays host to over 100 Irish guest chefs, "narrated" by Master Chef, Noel Cullen. Cullen himself an Irish chef who now calls Boston home holiding the post of Professor of Culinary Arts at Boston University.
/imgs/books/Elegant_Irish_Kid.jpgWhat's Hot - "Irish cooking has grown and developed from the rich bounty of its land and water", not from out side influences. Fittingly the book features a great introduction with a very readable history of Irish cooking from the 2nd century AD to somewhat more recent times. The book's recipes are well laid out and there are some tasty treats to be found such as the Pan Fried Salmon with Sorrel, Apple & Scallion Relish from chef Colin O' Daley of Dublin restaurant Roly's Bistro.
What's Not So Hot - Although the scenic pictures paint a beautiful picture (and rightly so), the food shots are dark and uninspiring. Additionally do not confuse "elegant with modern" there are still some older style recipes in the book.
/imgs/books/Elegant_Irish_Salmon.jpgSalmon with Sorrel Serves 4
4 4-6 ounce salmon fillets, boneless and skinless salt and freshly ground pepper, to taste juice of
1 whole lemon
1 tablespoon of vegetable oil
4 tablespoons of butter divided
2 Granny Smith apples, diced small
1 bunch scallions, chopped
1 small bunch sorrel, shredded (about 8 leaves)
1 teaspoon chopped parsley
1 lemon sliced, for garnish
1. Dry salmon on paper towels and season with salt, pepper and lemon juice.
2. Add 1 tablespoon of vegetable oil and 12 tablespoons of butter to a large skillet and heat over medium/high heat. Place the salmon fillets (presentation side down) on the hot skillet. Fry until golden brown, turning at least twice.
3. In a separate saucepan, gently cook over medium heat in the remaining butter the diced apples, scallions, (spring onions), about 2 minutes. Divide among four plates.
4. Place the cooked salmon fillets on top.
Many people regard sorrel only as a herb, but the leaves can be used for salads, soups and sauces, as in egg and fish dishes. Sorrel's high acidity causes it to discolor when it is cooked in iron pots, or when it is chopped with a non-stainless -steel knife.