Pan fried Native Hebridean Salmon, Roasted Neeps, Whisky & Wholegrain Cream Sauce

Method 

Prep time: 10 minutes

Cooking time: 40 minutes

1. Preheat your oven to 180°C.
2. 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.
   
3. 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.
4. Warm a lightly oiled oven proof pan on a medium heat until hot.
5. Cook the Native Hebridean Scottish Salmon 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.
6. Depending on size and thickness off the salmon fillets, cook for 4-5minutes, then turn. Cook for a further 1 minute.
7. Generously pile the roasted neaps onto the centre of each plate, top with a Native Hebridean Scottish Salmon fillet (skin side up). Then carefully pour the whisky sauce around the plate. Serve with your favourite steamed greens on the side.