Celebrating Irish Salmon (Ceiliúradh an Bhradáin)

WORLD renowned food writer and chef, Máirín Uí Chomáin has penned an absolute gem entitled Celebrating Irish Salmon with over 100 recipes guaranteed to whet the appetite of most fish revellers.

Speaking at the launch in l’Ecrivian, Baggot Street, Dublin, Máirín said: “The inspiration for this book came from my father who was a ghillie on the Costelloe River in Connemara. I was reared on salmon from the river, we knew nothing else.

“Salmon is the love of my life and recently summed up nicely as ‘A love letter to the Prince of Fish’. That really is the book and, you know, if you eat loads of salmon you’ll feel very romantic,” she said with a smile.

Officially launching the book, l’Ecrivian proprietor, Michelin-star chef, Derry Clarke referred to teh author as a “multi-talented lady” who has written this book in such a way it will be used by professionals and domestic cooks alike. “There is something in it for everyone.”

Celebrating Irish Salmon is divided into three sections beginning with bites and starters, progressing to brunches and lunches and concluding with 34 ideas for dinner and those special occasions.

Each serving includes an easy-to-follow ingredient content and preparation details, as well as suggested wines and, in 40 recipes, exquisite photographs by Walter Pfeiffer. Add in accompaniments and therein lies the perfect salmon meal.

Máirín is the author of two previous best sellers namely: Irish Mussel Cuisine and Irish Oyster Cuisine but concedes to realising her dream book to celebrate the prince of all fish, the wild Atlantic salmon.

The publication features recipes from highly regarded top chefs, salmon smokehouses and every Michelin-starred Irish restaurant. Máirín’s contribution is also immense with over 50 recipes.

Professor Ken Whelan provides the foreword and an insight throughout the book into the life-cycle of Atlantic salmon from fresh water to ocean and back again, to the present ‘hot potato’ of the coexistence of wild and farmed salmon.

“It is hoped that a fine balance between the farmed salmon and recreation angling industries can be found in the very near future,” he remarked.

Editorial Director, Mary Ruddy said it was a wonderful pleasure working with Máirín. “The end result is a beautiful collaboration of colour, flavour and creativity and reflects the importance of cooking with locally produced fresh food.”

Celebrating Irish Salmon is published by Artisan House Editions, Letterfrack, Connemara, Co Galway and is on sale in all good bookstores, priced at €20.

It is also available at www.artisanhouse.ie