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


50g (2 oz) small onions, peeled




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!


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