Dinner
Oatmeal crusted Salmon with whisky & wholegrain mustard sauce
40 MINS
Cooking
4
Portions
Ingredients
- Mowi Raw salmon – 2 packs
- Runny honey – 2 tbsp
- Pinhead oatmeal – 4 tbsp
- Crème fraiche (or double cream) – 175ml
- Chives – finely chopped – 1 tbsp (5g)
- Wholegrain mustard – 1 tbsp
- Whisky (We used a Speyside whisky. It has a sweet, fruity characteristic with notes of vanilla and honey) – 50ml
- Salt – to taste
- Crushed Black pepper (use half for the salmon and half for the sauce) – 1 tsp
- Butter – cold diced butter – 25g
- Fish or vegetable stock – 50g
Serving suggestion
- Kale, mash potatoes or clapshot
Method
- Drizzle the honey over the salmon, season with salt and half the cracked pepper. Roll each salmon portion in a tbsp of pinhead oatmeal.
- To cook the salmon heat up a frying pan with a tbsp of oil. Place the salmon portions into the frying pan. Cook for a minute on each side of the salmon. Remove from the frying pan and placed on a greaseproof lined baking tray. Place the salmon in an oven and cook for 20 minutes or until cooked (if you prefer to miss out frying simply place the salmon onto a baking tray and cook in the oven for 22 minutes.
Sauce
- Place the whisky and cracked peppercorns in a sauce pan and reduce the whisky by half.
- Add the stock and crème fraiche and simmer for 4-5 minutes or until the sauce has started to thickened
- Whisk in the butter and remove from the heat
- Stir in the mustard and chives and serve
Ingredients
- Mowi Raw salmon – 2 packs
- Runny honey – 2 tbsp
- Pinhead oatmeal – 4 tbsp
- Crème fraiche (or double cream) – 175ml
- Chives – finely chopped – 1 tbsp (5g)
- Wholegrain mustard – 1 tbsp
- Whisky (We used a Speyside whisky. It has a sweet, fruity characteristic with notes of vanilla and honey) – 50ml
- Salt – to taste
- Crushed Black pepper (use half for the salmon and half for the sauce) – 1 tsp
- Butter – cold diced butter – 25g
- Fish or vegetable stock – 50g
Serving suggestion
- Kale, mash potatoes or clapshot
