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Loading...| six salmon steak | |
| 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 | |
| 3 egg yolks | |
| 1 tablespoon lemon juice | |
| 1/2 cup butter | |
| 3 tablespoons Scotch whisky | |
| 3 tablespoons poaching liquid |
| 1. | In a large skillet, bring the water, whisky, peppercorns, bay leaves, chopped carrot, finely chopped onion, 3 tablespoons of lemon juice, thyme, salt, and pepper to a boil. |
| 2. | Reduce the heat and add the salmon steaks. Cover and simmer for 5-10 minutes, or until cooked through. |
| 3. | Remove the salmon from the skillet and keep warm. Strain the poaching liquid and reserve. |
| 4. | In a blender, combine the egg yolks and 1 tablespoon of lemon juice. Blend until thick and frothy. Add the hot poaching liquid and blend until thickened. |
| 5. | In a small saucepan, melt the butter over low heat. Gradually stir in the egg mixture and cook, stirring constantly, for 2-3 minutes, or until thickened. |
| 6. | Remove the sauce from the heat and whisk in 3 tablespoons of whisky and 3 tablespoons of the poaching liquid. Serve the salmon hot with the whiskey sauce drizzled on top. |
Salmon is packed with heart-healthy Omega-3 fatty acids and the flavorful sauce adds depth to the dish.
The recipe requires a significant amount of prep time and cooking time.
The recipe also contains alcohol, which may not be suitable for all individuals.
Salmon is a great source of protein and essential Omega-3 fatty acids. The Omega-3s in salmon may help to reduce inflammation, lower blood pressure, and improve brain function.
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