Éirinn go Brágh

Ireland forever. Funny how a feast day for a saint has morphed into an excuse for drinking. But, in households that hang on to any tie to Celtic origins (like the one I grew up in), Saint Patrick's Day was always celebrated.

We even had a traditional Irish meal every year. No, it wasn't corned beef and cabbage. Actually, what my sisters and I grew up eating every March 17 was Seared Filet of Salmon with Colcannon.

And once I left home, I took up the tradition in my own. So, here's the recipe. It's quite good, actually.

For the Colcannon

1 3/4 pounds red potatoes, peeled and cubed

1/3 to 1/4 cup heated milk, or to taste

salt and freshly ground pepper to taste

4 scallions, thinly sliced

2 Tablespoons unsalted butter

1/4 pound shredded cabbage

For the Salmon and Sauce

4 6-ounce salmon fillets, unskinned

2 Tablespoons oil

1/2 cup dry white wine

1 cup fish or chicken stock

1/2 cup heavy cream

Vegetables

This dish can also be served with vegetables such as cooked carrots, zucchini, asparagus . . .

1. In a saucepan set over moderate heat combine the potatoes with enough salted water to just cover, bring to a boil, and simmer, covered, for 15 minutes, or until tender. Drain the potatoes, transfer them to a bowl and mash them, adding milk and salt and pepper to taste.

2. While the potatoes cook, in a skillet set over moderate heat cook the scallion in the butter, stirring, for 2 minutes. Add the cabbage and salt and pepper and cook the mixture, stirring, for 2 minutes more. Cover the skillet and continue to cook, stirring occasionally, for 5 minutes, or until the cabbage is just tender. Fold the cabbage mixture into the mashed potatoes and keep warm. Season to taste.

3. Preheat the oven to 450 degrees Fahrenheit.

4. Season the fish with salt and pepper. Heat the oil in a skillet over moderately high heat until very hot, add the salmon, skin side down, and cook until skin is crisp, about 3 to 4 minutes. Transfer to over and cook for 3 to 5 minutes more, or to desired doneness. Transfer salmon to a heat-proof plate and keep warm.

5. Pour off any fat from the skillet, add the wine and reduce by half. Add the fish stock and reduce by half. Add the cream and simmer until lightly thickened. Season with salt and pepper.

6. Serve salmon atop colcannon. If you are using vegetables, garnish the salmon and colcannon with them; Drizzle the sauce over each serving.

Serve with a good Irish beer like Guiness or Harp if you like.

Yield: 4 Servings