Tag-Archive for » Whiskey «
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.
Ingredients
4 (200 g) Aberdeen Angus steaks or sirloin steaks
25g Butter
4 Tablespoons Scotch whiskey
250ml Double cream
250ml Beef stock
150g Cleaned sliced fresh mushrooms
1-2 Teaspoon coarse grain mustard
Salt
Fresh ground black pepper
Method
1. Season steaks with salt and pepper. Pan fry the steaks in the butter, to personal taste, and keep them warm.
2. Add the Whiskey to the pan and carefully set it alight.
3. Then add the cream, stock and mushrooms (I prefer to brown my mushrooms separately in little butter before adding.), bring to a boil, reducing the heat to a gentle simmer.
4. Simmer gently until the sauce has reduced by half, stirring from time to time.
5. Add the mustard, stirring well and season to taste.
Serve the steaks with the sauce poured over the top.
All photos taken by me unless otherwise stated.