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Celtic Radio Community > Scottish Recipes > Peppered Salmon In Whisky Cream Sauce |
Posted by: Catriona 14-Aug-2003, 08:31 AM |
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 |
Posted by: RavenWing 14-Aug-2003, 10:44 AM |
Posted by: barddas 14-Aug-2003, 01:15 PM |
I will have to try that. I do something very similar with pork loin. YUM!! |
Posted by: Catriona 14-Aug-2003, 03:52 PM |
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. |
Posted by: Shadows 14-Aug-2003, 06:36 PM |
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. |
Posted by: Catriona 15-Aug-2003, 01:46 AM |
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. |
Posted by: Shadows 17-Aug-2003, 08:51 PM |
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. |
Posted by: Roisin-Teagan 18-Aug-2003, 08:44 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. 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 . |
Posted by: Shadows 28-Aug-2003, 03:00 PM | ||
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! |
Posted by: Roisin-Teagan 28-Aug-2003, 09:40 PM |
HOT and SPICEY for the tongue and the soul! |
Posted by: 3Ravens 29-Aug-2003, 12:01 AM | ||
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.) |
Posted by: Roisin-Teagan 29-Aug-2003, 02:00 AM | ||||
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'! We eat the garlic, potatoes, and the corn alongside the crawfish. |