PAN FRIED NATIVE HEBRIDEAN SALMON, ROASTED NEEPS, WHISKY & WHOLEGRAIN CREAM SAUCE

Pan fried Native Hebridean Salmon, roasted neeps, whisky & wholegrain cream sauce. If you fancy trying a new recipe for dinner, then this is the one!

Recipe courtesy Bakkafrost Scotland

Prep time: 10 minutes

Cooking time: 40 minutes

Serves: 4

Skill level: Easy

Ingredients

4 Native Hebridean Scottish Salmon fillets (skin on)
1 turnip (‘neeps’, peeled and cut into one-inch cubes)
75g butter
2 sprigs of rosemary (finely chopped)
500ml double cream
25ml whisky
2 tbsp wholegrain mustard

Method

Preheat your oven to 180°C.

For the sauce

• Heat the double cream in a pan over a medium heat. Add the wholegrain mustard and whisky, stir to combine. Increase the heat until the mixture is simmering and continue to cook for 1-2 minutes. Remove from the heat, add the chives and season to taste.

Salmon

• Warm a lightly oiled oven proof pan on a medium heat until hot.
• Cook the Native Hebridean Scottish Salmon fillets by placing them skin side down into the pan. Fry until the skin begins to crisp, then transfer to the pre-heated oven at 180°C.
• Depending on size and thickness off the salmon fillets, cook for 4-5 minutes, then turn. Cook for a further 1 minute.
• Generously pile the roasted neaps onto the centre of each plate, top with a Native Hebridean Scottish Salmon fillet (skin side up). Then carefully pour the whisky sauce around the plate. Serve with your favourite steamed greens on the side.

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