Salmon Recipes
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Copyright
Nick Nairn |
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Peppered Salmon with Whisky Cream Sauce
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1 tablespoon black peppercorns, crushed |
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½ tablespoon white peppercorns, crushed |
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2 x 175g (6oz) salmon steaks or darnes |
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1 level teaspoon Dijon mustard |
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freshly ground sea salt |
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15g (½ oz ) butter |
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1 tablespoon whisky |
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150ml (¼ pint) double cream |
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1 tablespoon chopped fresh chives, plus extra to
garnish |
Cooking Method
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1 Mix together the crushed peppercorns. Smear
the salmon steaks all over with the mustard and then
press the peppercorns into the cut sides of the
salmon - just enough to give it a nice thin coating.
Season with salt. |
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2 Heat a frying pan until hot. Add the butter
and, as soon as it starts to foam, lay in the salmon
steaks. Reduce the heat to medium and fry the steaks
for about 3 minutes on one side to brown them. |
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3 Turn up the heat, flip the steaks over,
then splash in the whisky. Boil fast until the
whisky has almost disappeared, then pour in the
cream. Carefully scraping up any bits that are
sticking to the bottom of the pan around the steaks,
bring to a fast bubble. |
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4 Boil for 1 - 2 minutes until the sauce
starts to thicken, then taste and season with more
black pepper if necessary, and some salt. By this
time the salmon should be just cooked - test with
the tip of a knife; if it is still a wee bit pink,
simmer over a low heat for a further minute. Stir in
the chopped chives and serve immediately, garnished
with the extra chives. |
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