Welcome Guest ( Log In | Register )



Reply to this topicStart new topicStart Poll

> Peppered Salmon In Whisky Cream Sauce, from Nick Nairn's 100 Salmon Recipes bk
Bookmark and Share
Catriona 
Posted: 14-Aug-2003, 09:31 AM
Quote Post

Member is Offline



Banned Member
***

Group: Celtic Nation
Posts: 69
Joined: 25-Oct-2002
ZodiacBirch








As I think I have said before, Nick Nairn is one of my favourite Scottish chefs. I've been to a number of courses he runs and his recipes are excellent.

This is what we are having for dinner this evening! It's quite wam here, but we're having guests that love Scottish salmon.



Peppered Salmon with Whisky Cream Sauce
Nick Nairn

This sauce is an integral part of the dish and is one of my favourite one-pan recipes. It has evolved from a peppered beef dish which I then adapted for chicken with great success, and it was only a matter of time before the curious cook in me tried it with salmon. The result? A very tasty dish indeed!

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.

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.

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.

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.

Copyright Nick Nairn 2002
PMEmail Poster               
Top
RavenWing 
Posted: 14-Aug-2003, 11:44 AM
Quote Post

Member is Offline



Dorkus Trollus Maximus
********

Group: Celtic Nation
Posts: 1,609
Joined: 07-Feb-2003
ZodiacHazel

Realm: Indiana, USA

female





drool.gif


--------------------
May all your up's and down's be under the sheets!

Religion is for those who are afraid of going to Hell. Spirituality is for those who have already been there.
- Anonymous
PMEmail Poster               
Top
barddas 
Posted: 14-Aug-2003, 02:15 PM
Quote Post

Member is Offline



Offical sacrifice to the guitar gods-Play til you bleed
********

Group: Celtic Nation
Posts: 2,030
Joined: 06-Nov-2002
ZodiacWillow

Realm: second star to the right, straight until morning

male





I will have to try that. I do something very similar with pork loin. YUM!!


--------------------
BARDDAS BLOG/WEB SITE

Co Founder/Member of the KDC

Music is holy, art is sacred, and creativity is power

Everyday is EARTH DAY to a farmer

"Always forgive your enemies; nothing annoys them so much."
Oscar Wilde

Some men are drawn to oceans, they cannot breathe unless the air is scented with a salty mist. Others are drawn to land that is flat, and the air is sullen and is leaden as August. My people were drawn to mountains- Earl Hamner Jr.

PMEmail Poster                
Top
Catriona 
Posted: 14-Aug-2003, 04:52 PM
Quote Post

Member is Offline



Banned Member
***

Group: Celtic Nation
Posts: 69
Joined: 25-Oct-2002
ZodiacBirch








I've got all of Nick Nairn's books - and my husband loves fish - so.... I'm working my way through Nick's 100 Salmon Recipes............ All those that I've cooked have turned out great. biggrin.gif
PMEmail Poster               
Top
Shadows 
Posted: 14-Aug-2003, 07:36 PM
Quote Post

Member is Offline





Reader of souls, vision seeker, TROLL
Group Icon

Group: Super Moderator
Posts: 4,169
Joined: 20-Jun-2003
ZodiacHolly

Realm: The frontier of Penn's Woods

male





If ye like salmon try this one ; it is one of my own recipes. Since I have Scott blood in me I guess it is in the right place. This calls for steelhead trout, which are fresh water salmon, but either can be used.

Smoked Steelhead Trout


2 pounds steelhead trout or salmon filet, fresh
2 tablespoons olive oil
4 cloves garlic, diced
1 1/2 tablespoon rosemary, crushed, either fresh or dried
1 cup morton tender quick
1 quart water
pepper to taste

alder smoking chips, soaked in water or wine

Rinse fish in cold water. Place in glass ( not metal ) shallow roasting dish. Pour olive oil over fish, cover with minced garlic and rosemary. Rub into both sides well. Let sit in fridge over night ( at least 8 hours ). Make a brine of Mortons Tender Quick and water. Pour the brine into the dish with the fish and let marinate for 15 minutes per half inch thickness of fish. Meanwhile, prepare your smoker or grill for a four hour slow burn ( 150f to start ).

Remove fish from brine and drain. Place fish on foil shaped as close as you can to the contures of the filets. Place this on the rack of grill or smoker. Add alder chips to coals or heatbox, cover and let smoke for 2 hours. Add smoke chips as needed. Increase heat to 200f and let smoke until internal temperature reaches 165f. Remove from grill or smoker and allow to cool for 20 minutes . Serve.


--------------------
I support the separation of church and hate!

IMAGINATION - the freest and largest nation in the world!


One can not profess to be of "GOD" and show intolerence and prejudice towards the beliefs of others.

Am fear nach gleidh na h–airm san t–sith, cha bhi iad aige ’n am a’ chogaidh.
He that keeps not his arms in time of peace will have none in time of war.

"We're all in this together , in the parking lot between faith and fear" ... O.C.M.S.

“Beasts feed; man eats; only the man of intellect knows how to eat well.”

"Without food we are nothing, without history we are lost." - SHADOWS


Is iomadh duine laghach a mhill an Creideamh.
Religion has spoiled many a good man.

The clan MacEwen
PMEmail PosterUsers Website My Photo Album               
Top
Catriona 
Posted: 15-Aug-2003, 02:46 AM
Quote Post

Member is Offline



Banned Member
***

Group: Celtic Nation
Posts: 69
Joined: 25-Oct-2002
ZodiacBirch








That's an interesting recipe, Shadows...

My husband adores smoked salmon... I don't like it at all - too slimy and 'fishy' for my taste... A terrible thing for a Scot to admit, considering Scottish smoked salmon is considered the finest in the world. cool.gif
PMEmail Poster               
Top
Shadows 
Posted: 17-Aug-2003, 09:51 PM
Quote Post

Member is Offline





Reader of souls, vision seeker, TROLL
Group Icon

Group: Super Moderator
Posts: 4,169
Joined: 20-Jun-2003
ZodiacHolly

Realm: The frontier of Penn's Woods

male





Believe me this recipe ends up neither slimy nor fishy!!
The texture is a wonderful firm flake with little grease and a wonderful flavor like you have never tasted before! Most smoked salmon is not brined before hand like this one, it makes a difference. Oh and the color stays that nice salmon red.

I should say I am not a fish eater, but this one I love and my wife and kids just can't get it often enough.
PMEmail PosterUsers Website My Photo Album               
Top
Roisin-Teagan 
Posted: 18-Aug-2003, 09:44 PM
Quote Post

Member is Offline



a ragamuffin of Eireann
Group Icon

Group: Ireland
Posts: 735
Joined: 25-Jul-2003
ZodiacElder

Realm: South Louisiana

female





Hey guys,

These recipes are making me hungry, and I just finished a late dinner. I will need to try these recipes out soon. drool.gif But where I live we cannot get fresh salmon. South Louisiana is right on the gulf and we have plenty of fresh water ways. The fish we have are fresh trout and bass, seabass, redfish, catfish (catfish I hate), and flounder. We also have an abundance of shrimp, crabs, and crayfish (pronounced CRAW-fish down here in Cajun-Country). We boil our crabs and crayfish in crabboil seasonings, which is very hot and peppery. We add potatoes, onions, garlic cloves and corn-on-the-cob. This is finger food and not for the faint of heart. When you sit down to a crayfish boil (dinner) prepared to get a little messy laugh.gif .


--------------------
Roisin-Teagan

"There, in that hand, on that shoulder under that chin---all of its lightness delicately balanced and its strings skillfully bowed---it becomes a voice."---Rich Mullins

"At 18, if you have oversized aspirations, the whole world sees you as a dreamer. At 40, you get the reputation for being a visionary." ---Rich Mullins

"God gives the gifts where He finds the vessel empty enough to receive them."---C.S. Lewis

Éire go Brách!
PMEmail Poster               
Top
Shadows 
Posted: 28-Aug-2003, 04:00 PM
Quote Post

Member is Offline





Reader of souls, vision seeker, TROLL
Group Icon

Group: Super Moderator
Posts: 4,169
Joined: 20-Jun-2003
ZodiacHolly

Realm: The frontier of Penn's Woods

male





QUOTE (Roisin-Teagan @ Aug 18 2003, 10:44 PM)
...crayfish (pronounced CRAW-fish down here in Cajun-Country). We boil our crabs and crayfish in crabboil seasonings, which is very hot and peppery. We add potatoes, onions, garlic cloves and corn-on-the-cob. This is finger food and not for the faint of heart. When you sit down to a crayfish boil (dinner) prepared to get a little messy laugh.gif ....

AH I love mugbugs (crayfish) !!!! I have recipes for them too that are not the ordinary !!! LOL!!! But that does not go here so I will post else where ! LOL!
PMEmail PosterUsers Website My Photo Album               
Top
Roisin-Teagan 
Posted: 28-Aug-2003, 10:40 PM
Quote Post

Member is Offline



a ragamuffin of Eireann
Group Icon

Group: Ireland
Posts: 735
Joined: 25-Jul-2003
ZodiacElder

Realm: South Louisiana

female





HOT and SPICEY for the tongue and the soul! laugh.gif wink.gif
PMEmail Poster               
Top
3Ravens 
Posted: 29-Aug-2003, 01:01 AM
Quote Post

Member is Offline



Herbmistress of Erin
Group Icon

Group: Ireland
Posts: 1,084
Joined: 11-Aug-2003
ZodiacRowan

Realm: south coastal Virginia

female





QUOTE (Roisin-Teagan @ Aug 18 2003, 10:44 PM)
Hey guys,

These recipes are making me hungry, and I just finished a late dinner. I will need to try these recipes out soon. drool.gif But where I live we cannot get fresh salmon. South Louisiana is right on the gulf and we have plenty of fresh water ways. The fish we have are fresh trout and bass, seabass, redfish, catfish (catfish I hate), and flounder. We also have an abundance of shrimp, crabs, and crayfish (pronounced CRAW-fish down here in Cajun-Country). We boil our crabs and crayfish in crabboil seasonings, which is very hot and peppery. We add potatoes, onions, garlic cloves and corn-on-the-cob. This is finger food and not for the faint of heart. When you sit down to a crayfish boil (dinner) prepared to get a little messy laugh.gif .

And I thought they were crawdads! We always cooked "em in Old Bay and beer. Is that the same as crabboil? BTW, when my sister and brother in law moved to Vermont, I had to mail them Old Bay. It doesn't exist up there.
Shadow,Leo, et all--I also had to mail them GRITS! (The yellow ones are best.)


--------------------
If age is a learning experience, I should be a genius by now...
PMEmail Poster               
Top
Roisin-Teagan 
Posted: 29-Aug-2003, 03:00 AM
Quote Post

Member is Offline



a ragamuffin of Eireann
Group Icon

Group: Ireland
Posts: 735
Joined: 25-Jul-2003
ZodiacElder

Realm: South Louisiana

female





QUOTE (3Ravens @ Aug 29 2003, 01:01 AM)
QUOTE (Roisin-Teagan @ Aug 18 2003, 10:44 PM)
Hey guys,

These recipes are making me hungry, and I just finished a late dinner. I will need to try these recipes out soon. drool.gif  But where I live we cannot get fresh salmon. South Louisiana is right on the gulf and we have plenty of fresh water ways.  The fish we have are fresh trout and bass, seabass, redfish, catfish (catfish I hate), and flounder. We also have an abundance of shrimp, crabs, and crayfish (pronounced CRAW-fish down here in Cajun-Country). We boil our crabs and crayfish in crabboil seasonings, which is very hot and peppery. We add potatoes, onions, garlic cloves and corn-on-the-cob. This is finger food and not for the faint of heart. When you sit down to a crayfish boil (dinner) prepared to get a little messy laugh.gif .

And I thought they were crawdads! We always cooked "em in Old Bay and beer. Is that the same as crabboil? BTW, when my sister and brother in law moved to Vermont, I had to mail them Old Bay. It doesn't exist up there.
Shadow,Leo, et all--I also had to mail them GRITS! (The yellow ones are best.)

We call them "Crawfish" and sometimes it is spelled this way. We use crabboil seasoning mixes. It comes in liquid form and in a seasoning bag. Most people use both in boiling crawfish and crabs. Our crabboil seasoning is made of cayenne pepper. We add in whole garlic cloves, onions, whole skin-potatoes and corn-on-the-cob. Oh, not to forget, we use plenty of salt. We boil them until the potatoes are tender. Then we remove the heat and let the crawfish stew in the mixture for 30 or more minutes. The longer the better. After they are ready---we strain the crawfish and pour onto a picnic table covered with newspaper and start 'pinching tales and sucking heads'! angel_not.gif We eat the garlic, potatoes, and the corn alongside the crawfish.
PMEmail Poster               
Top
0 User(s) are reading this topic (0 Guests and 0 Anonymous Users)
0 Members:

Reply to this topicStart new topicStart Poll

 








Celtic RadioTM broadcasts through Live365.com and StreamLicensing.com which are officially licensed under SoundExchange, ASCAP, BMI, SESAC and SOCAN.
©2014 Celtic Radio Network, Highlander Radio, Celtic Moon, Celtic Dance, Ye O' Celtic Pub and Celt-Rock-Radio.
All rights and trademarks reserved. Read our Privacy Policy.
Celtic Graphics ©2014, Cari Buziak


Link to CelticRadio.net!
Link to CelticRadio.net
View Broadcast Status and Statistics!

Best Viewed With IE 8.0 (1680 x 1050 Resolution), Javascript & Cookies Enabled.


[Home] [Top]

Celtic Hearts Gallery | Celtic Mates Dating | My Celtic Friends | Celtic Music Radio | Family Heraldry | Medival Kingdom | Top Celtic Sites | Web Celt Blog | Video Celt