Pan fried Native Hebridean Salmon, Roasted Neeps, Whisky & Wholegrain Cream Sauce
If you fancy trying a new recipe for dinner why not try our tasty pan fried Native Hebridean
neeps and tatties?
Prep time: 10 minutes
Cooking time: 40 minutes
- Preheat your oven to 180°C.
- For the neeps: In a large heavy based oven tray add the chopped neaps, rosemary and a splash of oil. Season generously with salt and pepper. Roast in the oven for 30-40 minutes or until soft. Remove from the oven and add the butter, being sure to generously coat the neaps.
- For the sauce: Heat the double cream in a pan over a medium heat. Add the wholegrain mustard and whisky, stir to combine. Increase the heat until the mixture is simmering and continue to cook for 1-2 minutes. Remove from the heat, add the chives and season to taste.
- Warm a lightly oiled oven proof pan on a medium heat until hot.
- Cook the Native Hebridean
fillets by placing them skin side down into the pan. Fry until the skin begins to crisp, then transfer to the pre-heated oven at 180°C.
- Depending on size and thickness off the salmon fillets, cook for 4-5minutes, then turn. Cook for a further 1 minute.
- Generously pile the roasted neaps onto the centre of each plate, top with a Native Hebridean
fillet (skin side up). Then carefully pour the whisky sauce around the plate. Serve with your favourite steamed greens on the side.
- 4 x 120g Native Hebridean
fillets (skin on)
- 1 x turnip (‘neeps’, peeled and cut into one-inch cubes)
- 75g x butter
- 2 x sprigs of rosemary (finely chopped)
- 500ml x double cream
- 25ml x whisky
- 2 tbsp x wholegrain mustard