• mharriman on December 16, 2019

  Tonight I made Paddy Burkes’ ‘Harvest of the Sea,” a baked seafood sampler from a famous pub. It was pretty easy to put together. My fishmonger at Whole Foods was kind enough to cut smallish (2-4 ounces) pieces of cod and salmon, and box up two scallops for me. I bought a lobster tail for the monkfish that wasn’t available, and used already shucked Pacific coast oysters. I already had large prawns in my freezer. The only missing ingredient was mussels. The velouté sauce was easy to make and stayed smooth while the fish finished baking. There was quite a bit of liquid from the wine and lemon juice underneath the fish pieces, and that diluted the velouté once everything was spooned into individual serving bowls. Still quite delicious, but I think the wine and lemon juice, for the fish baking, should be reduced. The shrimp were quite tasty but messy to eat since they were in their shells. Served with a crusty Italian bread (nice to mop up sauce) and lettuce salad. Will repeat.

• mharriman on July 16, 2019

  My husband made the Wicklow Lamb ( individual chops from a rack) and it was excellent. Easy to prepare and sauté. He made the mashed potatoes from the same cookbook which paired very nicely. A winner!

Notes about Recipes in this book

• Shepherd's pie

  • Kitiara121 on February 18, 2025

    This is a pretty good rendition for Shepards Pie. I tried to stay true to the recipe but couldn’t keep myself from adding more carrots than called for along with a handful of frozen peas.

• Seafood Mornay

  • mharriman on January 19, 2021

    Husband liked this better than I did. I halved all the ingredients, except the cheese which I ended up using the full four person portion for two people to get the sauce thickened. It was still soup like. The Mornay sauce in this recipe is not a true Mornay sauce. It is way too liquidy to be a true sauce (mine was very thin and soupy) and the directions seem to be mixed up. Instead of having you make a roux, than adding liquid ingredients, then stirring to thicken, you heat the liquid ingredients and then add a small bit of cornstarch and milk. If I were to make this again, I’d start by making a true flour/butter/ milk roux, then add liquid. Pros: This was a good recipe to use up the end of a large frozen fish order: 6 ounces each of haddock, salmon,and cod.