Celebrate St. Patrick's Day in style with these Irish family favorites:

Potato Crusted Atlantic Salmon over Melted Leeks with Irish Whisky Sauce
Serves two

Salmon:

Ingredients:
Atlantic Salmon Filets, 2 each at 8 oz per
Salt and Pepper to Taste
Idaho Potatoes Peeled and Sliced Paper Thin Lengthwise, 2 each
Eggs beaten, 1 each
Vegetable Oil, 4 oz
Leeks, julienned, 1 bunch
Heavy Cream, 4 oz
Irish Whisky, 2 oz
Shallots, minced, 2 oz

Method:
1. Season the salmon filets with salt and pepper and set aside
2. Slice the potatoes as thin as possible, preferably on a mandoline
3. Lay out the potatoes shingled on top of each other as to wrap around the salmon filet
4. Place the salmon filet in the middle, skin side up, so the presentation side looks nice
5. Begin to wrap the potato slices around the entire filet and seal the edges with egg wash.
6. In a non-stick sauté pan, heat oil on low to medium high heat.
7. Add the fish filet
8. Cook to a golden brown on both sides and transfer to a 400 degree over to cook internally for 10-12 minutes.

Melted Leeks:

Ingredients:
Leeks, 1 bunch
Butter, 2 Tbsp.
Salt and Pepper

Method:
1. Wash the leeks well inside and outside
2. Cut the green tops off leaving a very small amount of white at the end.
3. Cut the leeks into very thin julienned strips
4. Blanch them in boiling salted water for 1 minute
5. Transfer them to a sauté pan with melted butter and sauté them for 5-6 minutes
6. Season with Salt and Pepper

Irish Whisky Sauce:

Ingredients:
Butter for Sautéing, 1 teaspoon
Shallots, minced, 2 ounces
Irish Whisky, 2 ounces
Heavy Cream, 4 ounces

Method:
1. Melt the butter and sauté the shallots briefly
2. Remove the pan from the heat and add whisky
3. Be careful when putting the whisky back on the heat -- the alcohol will flame up...
4. Add the heavy cream and cook for 1-2 minutes until sauce is consistency desired

Presentation:
Place the leeks in the middle of the plate with the salmon on top.
Drizzle the sauce around the edge of the fish and leeks.

Signature Drink of the Month at Wheeltapper Pub in Fitzpatrick Grand Central Hotel:

The Nutty Irishman:

3 parts Baileys
1 Part Frangelico
Served over Ice