25g (1 oz) flour
1kg (2 lbs) fresh Salmon, cut into gross slices
2 tablesp. olive oil
1 onion, chopped
2 leeks, 2 carrots, 2 celery sticks, chopped
2 cloves garlic
250ml (1/2 pt) well reduced vegetable stock
250ml (1/2 pt) Guinness
Salt and black pepper
50g (2 oz) butter
75g (3 oz) streaky bacon, diced
100g (4 oz) wild spinach, if available, sliced
To cook: Heat the oil in a large pan, brown the salmon slices .
Remove to a pot.
Next saute the leeks, carrots and celery.
Add to the salmon plus the garlic.
Pour in the stock and Guinness, season.
Simmer gently for approx. 1 1/2 hours.
Remove the fish from the pot.
Strain the liquid.
Discard the vegetables.
Place the salmon slices back in a clean pot, plus the liquid.
Saute the bacon, spinach and onions in the butter.
Add to the pot.
Reheat the lot.
Blend the flour with remaining butter.
Stir it into the sauce, stirring well.
Taste for seasoning.
Serve in a deep dish with buttery mash - Food for the Gods!
