Salmon And Whisky Sauce
From angelarmck 13 years agoIngredients
- 5 fluid oz (150ml or two-thirds of a cup) Scotch whisky or more if desired shopping list
- 5 fluid oz /150ml/two-thirds of a cup water shopping list
- 8 black peppercorns shopping list
- 3 bay leaves shopping list
- 1 chopped carrot shopping list
- 1 finely chopped onion shopping list
- 3 tablespoons lemon juice shopping list
- 1teaspoon thyme shopping list
- salt and pepper to taste shopping list
- Whisky butter sauce: shopping list
- 3 egg yolks shopping list
- 1 tablespoon lemon juice shopping list
- 4 oz (125g or one stick) butter shopping list
- 3 tablespoons Scotch whisky shopping list
- 3 tablespoons of the liquid used for poaching shopping list
How to make it
- 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.Make 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 whisky and the three tablespoons of poaching liquid. Pour over the salmon and serve with fresh vegetables.
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