What could Aqualung and aquaculture have in common? Jethro Tull is the answer and, more specifically Ian Anderson- the 1970s rock band’s lead singer and flutist. Anderson got into salmon farming in 1978 after purchasing a rugged, 15,300-acre estate on the remote isle of Skye in northwest Scotland.
This marvelous dish combines Scotland’s tender salmon with it’s even more famous Scotch whiskey. When you add a Jethro Tull CD playing in the background, you’ve got a real special night ahead of you (if you’re my Hungry Traveler, at least).
Salmon in Whiskey Cream Sauce
- Pan with high sides
- 6 Salmon steaks, skinless and boneless
- ⅔ cup Blended Scotch whiskey
- ⅔ cup Water
- 6 Black peppercorns
- 1 medium Carrot, peeled and chopped
- 3 Bay leaves
- 1 medium Onion, finely diced
- 1 large Lemon juiced with 1 tbsp put aside
- ½ tsp Dried thyme
- 3 large Egg yolks
- 2 tbsp European unsalted butter
- 1 tbsp Flour
- 4 tbsp Scotch whiskey
- ¾ cup Creme fraiche or sour cream
- 2 tsp Horseradish sauce
- Pace all the listed ingredients before the egg yolks, season with salt and pepper. Over medium heat, poach the fish until done, about 7 to 10 minutes. Remove fish to a plate and keep covered and hot. Strain and reserve poaching liquid.
- Melt the butter in the same pan over medium heat. Add flour and stir for 2 minutes. Add whiskey and keep stirring over low heat to eliminate any lumps. Add cream, horseradish, 3 tbsp poaching liquid, and 1 tbsp lemon juice. Stir well until sauce is smooth.Plate fish, cover with sauce and serve.