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Peppered River Bush Salmon |
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| Distiller Wives Recipes |
ingredients | 1 Tablespoon black peppercorns crushed. 1 Tablespoon white peppercorns crushed. 2 x 175g (6 ozs) salmon steaks 1 level teaspoon Dijon mustard freshly ground sea salt 15g (_ oz)butter 1 Tablespoon Bushmills Original Irish Whiskey 150ml (_ pint) double cream 1 tablespoon chopped fresh chives, plus extra to garnish. |
| method | 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.
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. Turn up the heat, flip the steaks over, then splash in the whiskey. Boil fast until the whiskey 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. 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. |
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