Easy to make and delicious

INGREDIENTS

Metric / Imperial

SALMON STEAKS		MUSTARD SAUCE
6 x 175g / 6 oz steaks of Fresh Salmon		100g / 4 oz Butter
Butter for greasing		30 ml / 2 tbls dark brown French Mustard
Salt and freshly ground Black Pepper		75 ml / tbls Dijon Mustard
30 ml / 2 tbls Onion, finely chopped		175 ml / 6 fl oz Thick Cream
1 Garlic Clove, finely chopped		60 ml / 4 tbls Parsley, finely chopped
Parsley sprigs to garnish
Paprika to garnish

• Heat the oven to 180 Deg C / 350 Deg F / Gas 4.


• Rinse the salmon steaks and then season with salt and freshly ground black pepper. Select a large shallow ovenproof dish big enough for the fish steaks to lie in one layer and smear butter around it, and then set the fish steaks in it, side by side.


• Sprinkle the finely chopped onion and garlic over the fish. Cover with foil and cook in the oven for 20-25 minutes or until the fish easily starts to flake when prodded with a fork.


• Now for the MUSTARD SAUCE... Melt the butter in a saucepan over a low heat and stir in the brown French mustard and the Dijon, until well blended. Remove the pan from the heat and add the thick cream and finely chopped parsley, stirring continuously. Keep the sauce warm.


• Remove the salmon steaks from the dish using a fish slice and tease off the skins. Arrange the fish on a heated plate.


• Coat each portion with a generous portion of mustard sauce and sprinkle with a little paprika. Garnish with parsley sprigs and serve immediately.


• This is a great way to serve up a piece of fresh Scottish salmon and is one of the recipes that we use which uses the beautiful fish that comes from Scotland, where we live; we absolutely love this one and it is a good way of adding a piece of fish to your diet. Hope you enjoy it.

Scotch Whisky News

Scottish fish - Google News

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