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This is a very easy recipe to make and is definitely company worthy and makes for an elegant dish. We love salmon on our house and I am always looking for new ways to prepare it. I used Chivas Regal whiskey as this is what was in the cupboard but I have also made this with Crown Royal which I love, but I am sure this would also work well with any other whiskey. I served ours over wild rice with mushrooms and broccoli. I also topped it with some green beans and prawns to make for a pretty presentation.If you have been keepi
ng up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.Ingredients
2 Salmon fillets
Salt and Pepper to season
1 tablespoon olive oil
1 Tablespoon butter
3 Cloves garlic, crushed
1/2 onion, finely chopped
1 Teaspoon creamy fremch mustard
1 Teaspoon brown sugar
2 Tablespoons raspberry vinegar
1/2 Cup whiskey
1 Teaspoon vegetable stock granules
1/2 Cup orange juice
1/2 Cup heavy cream
1-2 Teaspoons cornflour (depending on how thick you want your sauce.)
Method
1. Season salmon fillets with salt and pepper.
2. In a pan, heat oil, add fillets skin side down, cook both sides until browned and cooked through. Approx 3-6 Min’s a side depending on thickness. Mine were quite thick I cooked mine 5 a side.
While fillets are cooking make sauce.
Sauce
1. Melt butter in another pan, add garlic and onion, cook until onion softens, add mustard and brown sugar. Cook for a few seconds.
2. Add vinegar and whiskey, cook for a couple of minutes, add stock granules and orange juice, stir to combine.
3. Add cream, mix a little water with the cornflour and add to sauce, stir until heated through and sauce thickens.
To serve: Place salmon on plate and drizzle sauce over sprinkle with parsley if desired.
All photos taken by me unless otherwise stated.
Just another simple yet yummy way to prepare mussels.. I have listed 2 kilos in weight of mussels and this will serve 3-4 depending on whether serving as a main or appetiser and also on appetites. My hubby and I are quite piggy and can almost polish off 2kg by ourselves. I usually serve this for the three of us as a main with some hot crusty bread and it is perfect.
If you have been keepin
g up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
2kg Mussels, scrubbed and beards removed
1 Tablespoon olive oil
1 Onion, chopped finely
3 Cloves garlic, crushed
200ml Blonde beer
11/2 Vegetable bouillon cubes
3 Teaspoons a l’Ancienne mustard
180ml Double cream
125ml Low fat cream (can use all low fat if you wish)
2 Tablespoons chopped fresh dill
2 Tablespoons chopped fresh parsley
Salt and pepper to season
3 Teaspoons cornflour mixed with a little water
Method
1. In a large pan bring enough water to the boil for the mussels, add mussels, cover, cook for approx 5 Min’s until mussels open, discard any that don’t, Drain and set to one side. Clean pan
2. Heat oil in same large pan, add onion and garlic, cook until onion softens, add beer, stock, mustard, creams and herbs, stir to combine.
3. Bring to the boil and lower heat, add cornflour and stir until sauce thickens slightly.
4. Return mussels to the pan, stir to coat in sauce and cook until heated through.
Serve with hot crusty bread to soak up the sauce
