Salmon and Whiskey Sauce
- Ready In:
- 30mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
-
Main Ingredient
- six salmon steak
-
Ingredients for poaching
- 2⁄3 cup Scotch whisky
- 2⁄3 cup water
- 8 black peppercorns
- 3 bay leaves
- 1 chopped carrot
- 1 finely chopped onion
- 3 tablespoons lemon juice
- 1⁄2 teaspoon thyme
- salt and pepper
-
Ingredients for whisky butter sauce
- 3 egg yolks
- 1 tablespoon lemon juice
- 1⁄2 cup butter
- 3 tablespoons Scotch whisky
- 3 tablespoons poaching liquid
directions
- Place all the ingredients for the poaching liquid in a pan and gently poach the salmon for 7-10 minutes or until the fish is cooked. Strain and reserve the poaching liquid.
- Place the salmon on a warm serving plate, cover and keep hot.
- Make the butter sauce by whisking the egg yolks and lemon juice together. Place in a heat-proof bowl and set over a pan of hot but not boiling water on a very low heat. Whisk until the mixture begins to thicken. Stir in the butter gradually, allowing a small amount to melt at a time. If any lumps appear in the mixture, remove the bowl from the heat and add a teaspoon of cold water before placing back on the heat.
- Once all the butter has been mixed in and the sauce is to the required thickness, remove from the heat and add in the three tablespoons of whisky and the three tablespoons of poaching liquid. Pour over the salmon and serve with fresh vegetables.
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.