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A recipe from Chef Chris Lynch of Cape Cod Irish Village Motel

Traditional Irish fare has been a long-standing theme at the Irish Village in South Yarmouth where Chef Chris Lynch has headed the kitchen for the better part of 16 years. New American cuisine with a slant on old Irish staples is how Chef Lynch would characterize the menu at the Irish Village. Having spent many years honing his craft in kitchens all across the Northeast, Chris realized that most of the guests who come to the Cape and have frequented the Irish Village for decades in some cases want to feel at home and his team tries to match the daily specials to their memories of meals taken at the tables of their own families. Simple and plentiful is a formula that has kept many repeat customers coming back to the Village year after year.

Breadan Eireann

^“Chef Chris Lynch of Cape Cod Irish Village _”

Serves

This recipe serves 4 people

Ingredients

Preheat oven to 375 degrees

4 ea. – 6oz Salmon Fillet

4 ea. – Jumbo Shrimp

12 oz. – medium sea scallops

4 cups mashed potato

1 cup sauteed onions & mushrooms,sliced thin

6 oz. dry sherry

8 oz. clarified butter

Directions

In a baking dish or in individual casserole dishes arrange salmon, scallops & shrimp closely together. Pipe mashed potatoes around salmon and seafood encircling all
of the fish. Pour 1 ½ oz. of sherry and 2 oz. of butter over
the fish and potatoes. Bake in oven for approximately 20 minutes or until salmon flakes under the touch. Remove
and top with ¼ cup sautéed onions & mushrooms. Return
to oven for 2-3 minutes to finish browning the potatoes and to heat the onions & mushrooms. Serve immediately.
Cead Mile Failte

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