Roast Fillet of Salmon with Whiskey Cream Sauce
Roast Fillet of Salmon with Whiskey Cream Sauce
Just in time for St. Patrick’s Day, Rachel Allen presents a classic Irish dish
Colum Egan
4 salmon fillets (6 oz each)
Oil for frying
Salt and pepper
Chives to garnish
1/2 pint fish stock
5 fl oz single cream
3 measures of Bushmills Irish Whiskey
Season salmon with salt and pepper. Heat oil until hot, place salmon in pan flesh side down. Cook for about 2 minutes over a high heat to brown.
Transfer salmon to a lightly oiled baking sheet, skin side down. Season and finish cooking in oven for 9 minutes. Should be pink when cooked.
Make sauce by combining stock, Irish whiskey and cream. Reduce by half and cook until it thickens. Garnish with chives.
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