Bradan ann an Sabhs Uisge-Beatha / Salmon in Whisky Sauce
Bradan ann an Sabhs Uisge-Beatha
A’ poidsigeadh
Bradan fiadhaich slàn
1 pìos soilire air a ghearradh
1 uinnean air a ghearradh
1 curran air a ghearradh
1 cainneann air a ghearradh
Steallag mhath uisge-beatha airson blas
Duilleagan labhrais
Lus an rìgh
Poidsig am bradan ann an coire-bhradain leis a’ ghlasraich air a ghearradh agus steallag mhath uisge-beatha. Saill le salann-mara agus eiteanan-piobair.
Thoir e chun a’ ghoil agus poidsig airson beagan mhionaidean. Thoir far an teas e agus fàg san t-sùgh airson dà uair a thìde.
Thoir an craiceann far a’ bhradain gu faiceallach. Sgeadaich le cularan agus liomaidean air an sliseadh gu mìn, agus Giomaich Nirribheach air am bruich. Dòirt druthag dhen t-shabhs uisge-bheatha air.
(Airson na Giomaich Nirribheach a bhruich, thoir air ais chun a’ ghoil iad airson 1 mhionaid agus cuir ann an deigh.)
Gabh le sailead de mheannt, sgalaid agus cularan; buntàta ùra air an ròstadh; agus saill le ola-chroinn-ola agus lus an rìgh.
Airson an annlain, cuir sgalaidean air an sliseadh gu mìn, beagan mil agus sùgh liomaid ann am bobhla agus measgaich le chèile.
Sabhs Uisge-Bheatha
85g ìm
3 buidheagain
6 spàinean-bùird uisge-beatha
Sùgh leth liomaid
Ann am pana, measgaich an t-ìm agus na buidheagain gus an leagh an t-ìm. Saill le salann agus piobar agus cuir sùgh leth liomaid na mheasg. Cuir 6 spàinean-buird de dh’uisge-beatha na lùib agus measgaich, ach thoir an aire nach binndich e.
Salmon in whisky sauce
Poaching
1 whole wild salmon – poaching references here
1 Celery stick roughly chopped
1 Onion roughly chopped
1 Carrot roughly chopped
1 Leek roughly chopped
A good glug of whisky for flavour
Bay leaves
Thyme
Poach the salmon in a salmon kettle with aromatics. Chopped veg and a good glug of whisky. Sea salt and peppercorns to season.
Bring to the boil and poach for a few minutes. Bring off the heat and set aside in juices for 2 hours.
Carefully remove the skin from the salmon. Garnish with finely sliced cucumber, finely sliced lemons and cooked langoustines. Drizzle with whisky sauce.
(To cook the langoustines, bring them back to the boil for 1 minute and then place in ice.)
Serve with mint, shallot & cucumber salad & roast baby potatoes, season with olive oil & thyme.
For the dressing, finely slice shallots, a squeeze of honey & juice of one lemon & mix together in a bowl.
Whisky sauce
85g Butter
3 egg yolks
6 tbsp whisky
Juice of ½ lemon
In a pan, mix butter and egg yolks until the butter melts. Season with salt & pepper and add a squeeze of half a lemon. Add 6 tablespoons of whisky and continue to stir, taking care that the mixture does not curdle.
