Salmon in Whiskey Cream Sauce

Poaching salmon gives this recipe it nice soft texture that is offset by the creamy whiskey sauce. A blended Scotch or Irish whiskey is perfect for this sauce. Don't bother wasting an expensive single malt that will only get lost in the sauce. Serve with a green vegetable and mashed potatoes or white rice.

5 from 2 votes

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Course: Brunch, Lunch, Main Course

Cuisine: British, Scotland

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings:

Author: My Hungry Traveler

Equipment

Pan with high sides

Ingredients

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

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Instructions

Poach Salmon

Place 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.

Make Sauce

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,egg yolks, horseradish, 3 tbsp poaching liquid, and 1 tbsp lemon juice. Stir well until sauce is smooth.
Plate fish, cover with sauce and serve.

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