There are legendary salmon runs in the rivers of Ireland but Merri Ann tells me that for much history, they were out of reach for common people. With a last name of Maloney and a love of Irish history, she should know.
We pan fried the salmon—it’s easy and quick. We made a rich white sauce in the pan used for cooking the onions for the colcannon. There was just a touch of onion left in the white sauce. We added a couple tablespoons of lemon juice and fresh dill and it was a great white sauce.
Here’s how to do it:
We pan fried four salmon filled of just over 1/2 pound each. Simply place a couple tablespoons of oil in a heavy skillet, heat the oil, and the cook the fish for about five minutes on each side or until done. Be sure and salt and pepper the fillets generously when you begin to cook.
For the white sauce:
Melt four tablespoons of butter in a heavy skillet. Stir in three tablespoons of flour until you have a smooth, pasty slurry. Whisk in a cup of cream and then add a cup of milk (or use half-and-half). Cook over medium heat, stirring with a whisk, until the starches gelatinize and the sauce thickens. Add salt and pepper and dilute with additional milk to reach the desired consistency.
Add a couple tablespoons of lemon, just enough to lend a little tang, and snipped, fresh dill.
Spoon hot sauce over each serving fish. –Dennis
There are legendary salmon runs in the rivers of Ireland but Merri Ann tells me that for much history, they were out of reach for common people. With a last name of Maloney and a love of Irish history, she should know.
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