The O’Crowley family has operated An Súgán in Clonakilty, County Cork, for more than twenty-five years. As the locality has grown, so, too, has An Súgán, a popular spot for tourists and locals alike. Situated in the scenic region of West Cork, the pub offers a traditional menu with innovative additions made with local ingredients. The pier in Ring, a short distance from town, provides the “catch of the day,” like this salmon dish, which is served with an herby wine sauce.
SERVES 4
SALMON CAKES
1 pound salmon fillets, poached (see Note)
2 tablespoons minced fresh chives
1 teaspoon minced fresh ginger
3 tablespoons sweet pickle relish
⅓ cup mayonnaise
Salt and freshly ground pepper to taste
2 large eggs
½ cup milk
All-purpose flour for dredging
Fresh white bread crumbs for dredging (see Note)
Canola oil for frying
DILL AND WINE SAUCE
1 tablespoon unsalted Kerrygold Irish butter
⅓ cup minced shallots
1 cup dry white wine
¾ cup homemade fish stock or bottled clam juice
¾ cup heavy (whipping) cream
Freshly ground pepper to taste
2 tomatoes, plunged in boiling water for about 15 seconds, peeled, quartered, seeded, and chopped
1 tablespoon minced fresh dill
Mixed salad greens for garnish
1 To start the salmon cakes: With a fork, flake the salmon in a medium bowl. Stir in the chives, ginger, relish, and mayonnaise. Season with salt and pepper.
2 With floured hands, shape the mixture into four 3-inch cakes. In a small bowl, whisk together the eggs and milk. Put the flour in a shallow dish. Dredge each cake in the flour, then in the egg wash, and then coat in bread crumbs. Refrigerate for 1 hour.
3 Meanwhile, make the sauce: In a small skillet over medium heat, melt the butter. Cook the shallots for 3 to 5 minutes, or until tender but not browned. Add the wine and cook for 5 to 8 minutes, or until reduced by half. Add the fish stock or clam juice and cook for 5 to 8 minutes, or until reduced by half. Add the cream and cook for 3 to 5 minutes, or until the sauce is smooth. Season with pepper. Pass the sauce through a fine sieve. Return to the pan and stir in the tomatoes and dill. Keep warm over low heat.
4 In a large skillet over medium heat, warm the oil. Fry the salmon cakes for 3 to 5 minutes on each side, or until golden.
5 To serve, put a salmon cake in the center of each of 4 salad plates and garnish with mixed greens. Drizzle with some of the sauce and pass the rest.
NOTE: To poach the salmon, combine 1 cup of dry white wine and 1 cup of water in a large skillet over medium heat. Heat to just below boiling, then add the salmon fillets, a few peppercorns, 1 sprig of fresh flat-leaf parsley, and a pinch of salt. Cover and cook gently for 12 to 15 minutes, or until the salmon flakes when pierced with a fork. With a slotted spoon, transfer the fish to a plate and let cool.
