Irish Potato, Leek and Stout Stew
Serves two with leftovers

1 T butter
1 clove garlic, minced
1 medium leek, well cleaned and chopped
1 stalk celery, chopped
1 T flour
1 bottle Guinness Extra Stout
4 C chicken stock
4 medium-sized potatoes, peeled and cut into 1/2 inch cubes
1 t sugar
Salt and pepper to taste

1. In a stockpot, melt butter and sauté garlic until tender. Add celery and leek and sauté for 3-5 minutes or until tender. Sprinkle flour over vegetables, and cook for about a minute.

2. Put beer, chicken stock, potatoes and sugar in pot with vegetables and bring to a boil. Reduce to a simmer and cook until potatoes are soft and broth is creamy, about 25 minutes. Season with salt and pepper and serve

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North Atlantic Salmon with Irish Butter Sauce
Serves 2

2 8-ounce North Atlantic Salmon filets
1 t salt
1/2head fennel, coarsely chopped
1 shallot, finely minced
1 T white wine
2 T very cold butter, cut into cubes
Salt and pepper
Squeeze of fresh lemon
1/4 teaspoon chopped parsley

1. Fill a medium-sized saucepan half full with water, salt and bring to a boil. Put in fennel and fish, reduce to a gentle simmer, cover and cook for 15 minutes. Turn off and keep fish in water while you make sauce.

2. Put shallots and white wine in a small saucepan, bring to boil and cook until wine is almost cooked off and shallots are dry. Remove from heat and whisk in butter one cube at a time, butter will start to thicken. Season with salt, pepper and lemon. Serve over the poached salmon and garnish with parsley.

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