Whisky Recipe – Scottish Salmon and Whisky Sauce
Whisky Recipe – Scottish Salmon and Whisky Sauce
At one time salmon was considered to be a real luxury, but now it can easily and economically be purchased from the supermarket and has the bonus of being exceptionally good for you. Here is a great way of getting that special taste of Scotland with salmon (this could be tried with other fish , trout is a very good substitute).
For 6 people
Six salmon steaks
Ingredients for poaching:
150ml Scotch whisky I used a Glenfiddich Whisky (only because it was open)
150ml water
8 black peppercorns
3 bay leaves
1 chopped carrot
1 finely chopped onion
3 tablespoons lemon juice
½ teaspoon thyme
Salt and pepper to taste
Ingredients for whisky butter sauce:
3 egg yolks
1 tablespoon lemon juice
125g butter
3 tablespoons Scotch whisky again it was the old Glenfiddich Whisky
3 tablespoons of the liquid used for poaching
Method:
Place all the ingredients for the poaching liquid in a pan and gently poach the salmon for 7-10 minutes or until the fish is cooked. Strain and reserve the poaching liquid. Place the salmon on a warm serving plate, cover and keep hot.
Take the butter sauce by whisking the egg yolks and lemon juice together. Place in a heat-proof bowl and set over a pan of hot but not boiling water on a very low heat. Whisk until the mixture begins to thicken. Stir in the butter gradually, allowing a small amount to melt at a time. If any lumps appear in the mixture, remove the bowl from the heat and add a teaspoon of cold water before placing back on the heat.
Once all the butter has been mixed in and the sauce is to the required thickness, remove from the heat and add in the three tablespoons of Glenfiddich Whisky and the three tablespoons of poaching liquid. Pour over the salmon and serve with fresh vegetables.
Go and indulge you and your guests, finish with a different Scotch Malt and maybe some great Scottish chesses.
