We might not be able to enjoy an evening of great food at the Caledonian Club but that’s no reason we can’t enjoy great Scottish food. This recipe, from Stephen Harvard Davis, combines two of Scotland’s greatest products; Salmon and Whisky.
It might seem an odd combination but try it; you’ll not be disappointed.
Cooking: 12 minutes
- 2 fillets of salmon skin removed.
- Sherry glass of whisky.
- Wine glass of single cream.
- Butter to pan fry.
- Melt butter in small frying pan, add salmon and cook on both sides until cooked.
- Remove salmon from pan and keep warm
- Add a knob of fresh butter to pan, when melted add whisky, flame off alcohol with lit match (step back to not singe your eyebrows).
- When flames have died down take pan off heat, add cream and stir until warmed.
- (Don’t boil sauce as cream might split)
- Place salmon on plates, pour over sauce and serve immediately.
Eat with French fries, mashed potato, peas or beans. I know that this recipe has been enjoyed by Stephen’s friends including Olympian Tom Daley and his partner, Screenwriter and director, Dustin Lance Black.