Oatmeal crusted Salmon with whisky & wholegrain mustard sauce
Oatmeal crusted Salmon with whisky & wholegrain mustard sauce

Dinner

Oatmeal crusted Salmon with whisky & wholegrain mustard sauce

40 MINS

Cooking

4

Portions

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Subject to store availability

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
Oatmeal crusted Salmon with whisky & wholegrain mustard sauce

Method

  1. Drizzle the honey over the salmon, season with salt and half the cracked pepper. Roll each salmon portion in a tbsp of pinhead oatmeal.
  2. 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

  1. Place the whisky and cracked peppercorns in a sauce pan and reduce the whisky by half.
  2. Add the stock and crème fraiche and simmer for 4-5 minutes or until the sauce has started to thickened
  3. Whisk in the butter and remove from the heat
  4. Stir in the mustard and chives and serve
Buy at Buy at Buy at

Subject to store availability

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