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Could you think of a more beautiful way to prepare fish? We can't.

Gearing up to make Irish food? Look no further than renowned chef and author Clodagh McKenna. Her latest book, Clodagh’s Irish Kitchen, updates classic Irish dishes for the global palate. 

My grandfather was a fisherman in Cobh, County Cork, and had one of the first wild-salmon fishing licenses in the county, so fresh wild salmon was a big part of my life from an early age. The season for wild salmon is a very short one in Ireland, running from June to August, and when I get my hands on my first wild salmon of the year, I get so excited about being lucky enough to cook and eat this precious king of the sea. I like to poach my salmon whole, as this method is the most delicate way of cooking the fish, and the meat just crumbles off the bone. If you don’t have a fish kettle, you could cut the salmon into three parts and poach in a saucepan. I love the tanginess and freshness of the pistachio yogurt.

Reprinted with permission from Clodagh’s Irish Kitchen