My Celtic cookbook provided a nice fish recipe for dinner last night. Isn't it odd how, when we think of Irish food, we tend to think of potatoes, lamb stew, and maybe corned beef & cabbage? Now, Ireland certainly grows the potatoes and has lots of cows and lambs, but let's not forget: it is an island. One thing they have plenty of, is fish.
I had purchased some Bay Scallops and found a recipe for a sort of fishy shepherd's pie. Scallops, onions, and mushrooms in a white sauce (with a bit of sherry), baked under a layer of mashed potatoes. I made it a full meal by putting some broccoli in the bottom of the dish and layering the other ingredients over that. I added some nutrients to the potaotes by using one white potato and one sweet potato.
It was a completely satisfying dish.
The chapter on seafood has recipes for things I've never heard of, like dulse, muggie, and sloke. Muggie is fish stomach and dulse and sloke are seaweeds. The recipe for the dulse starts with, "after removing the dulse from the rocks..."
Ha! Now, that's local!
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