Melt-in-Your-Mouth Scottish Salmon with Creamy Whisky Sauce and Crispy Neeps & Tatties

Allergens

Fish (Salmon), Dairy (Butter, Milk)

Ingredients

• 2 (6 oz) salmon fillets, skin on
• 1 large turnip, peeled and cubed
• 2 large russet potatoes, peeled and cubed
• 3 tbsp unsalted butter
• 2 tbsp all
• purpose flour
• 1 cup whole milk
• 2 oz whisky (such as Glenfiddich)
• 1 tbsp freshly squeezed lemon juice
• Salt and black pepper, to taste
• Fresh parsley, for garnish

Instructions

1. Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper.
2. Place turnip cubes on one side of the lined baking sheet and potato cubes on the other side, leaving space between them. Drizzle with olive oil and season with salt and pepper. Roast for 20 minutes or until golden brown and crispy.
3. In a medium saucepan, melt butter over medium heat. Whisk in flour to create a roux, then gradually add milk while continuously whisking. Cook until the sauce thickens, then stir in whisky and lemon juice. Season with salt and pepper to taste. Remove from heat and set aside.
4. Season salmon fillets with salt and pepper on both sides. Place them on a separate lined baking sheet and bake for 12 15 minutes or until cooked through and flaky.
5. To serve, place roasted neeps & tatties in the center of two plates, top with salmon fillets, and drizzle with whisky sauce. Garnish with fresh parsley and enjoy!

Chef’s Insight

The key to this dish is achieving the perfect balance of flavors, with the earthiness of turnips and potatoes complementing the richness of the whisky sauce and salmon.

Notes

To enhance the visual appeal, garnish with fresh herbs such as parsley or thyme. - For added texture and flavor, consider sprinkling some toasted almond flakes on top of the neeps & tatties.