Pan fried Native Hebridean Salmon, Roasted Neeps, Whisky & Wholegrain Cream Sauce
Makes 4 servings
Prep time : 10 minutes
Cook time : 40 minutes
If you fancy trying a new recipe for dinner why not try our tasty pan fried Native Hebridean Scottish Salmon neeps and tatties?
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
1
Preheat your oven to 180°C.
2
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.
3
Warm a lightly oiled oven proof pan on a medium heat until hot.
4
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.
5
Depending on size and thickness off the salmon fillets, cook for 4-5 minutes, then turn. Cook for a further 1 minute.
6
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.
