It is common for people who have returned from a Scotland vacation to want to try out cooking Scottish meals because they miss them so much. Speaking from experience -- I’ve been there! I got back from a trip to Scotland and wanted to make the delicious dishes I had experienced, so I got to work. My first trial of the dessert below was a complete disaster, but after a couple of tests, I got the hang of it.
So, with this article, I would take you through the process of making Scottish salmon and Cranachan. I've included a link to a side dish as well. Because they go so well together! Rumbledethumps goes well with Salmon AND haggis (or any main dish, I suppose). I absolutely love haggis, but I don't know how to make it, nor do I really want to.
6 salmon steaks
2/3 of a cup Scotch whisky
2/3 of a cup water
8 black peppercorns
3 bay leaves
1 chopped carrot
1 finely chopped onion
3 tablespoons lemon juice
½ teaspoon thyme
Salt and pepper to taste
Whiskey butter sauce
3 egg yolks
1 tablespoon lemon juice
one stick of butter
3 tablespoons Scotch whisky
3 tablespoons of the liquid used for poaching
Place all the ingredients for the poaching liquid in a pan and gently poach the salmon for 7–10 minutes or until the fish is cooked. Strain and reserve the poaching liquid.
Place the salmon on a warm serving plate, cover and keep hot.
Make the butter sauce by whisking the egg yolks and lemon juice together. Place in a heat-proof bowl and set over a pan of hot but not boiling water on very low heat. Whisk until the mixture begins to thicken. Stir in the butter gradually, allowing a small amount to melt at a time. If any lumps appear in the mix, remove the bowl from the heat and add a teaspoon of cold water before placing it back on the heat.
Once all the butter has been mixed in, and the sauce is to the required thickness, remove from the heat and add in the three tablespoons of whisky and the three tablespoons of poaching liquid. Pour over the salmon and serve with fresh vegetables.
Cranachan is a traditional Scottish dessert. It is commonly called the king of Scottish desserts. It has raspberries folded into cream flavored with honey, whisky, and toasted oatmeal. SERVES 2
two tablespoons medium rolled oats
2 ½ cups fresh raspberries
a little sugar
1 ½ cups heavy cream
2 tablespoon honey, preferably heather honey (if available)
2–3 tbsp whisky to taste
Place the oatmeal in a dry pan and turn on the heat to simmer. Stir occasionally and toast the oatmeal until it is golden brown. The process could take between 10–20 minutes.
Once the oatmeal is brown, turn off the heat and let it cool in the pan.
Place the cream in a bowl and whisk up until soft and relatively thick.
Add the honey and whisky and fold it in with a whisk, until it is soft and creamy.
Pick out some of the best raspberries for decoration and add three or four to the bottom of each serving glass, leaving a few for final decoration.
Add the rest of the raspberries to the cream mixture and fold in carefully, breaking up a few of the raspberries to obtain a slight coloring to the cream.
Spoon the mixture into the serving glasses, then add cream to the top to make an even base for the oatmeal.
By now, the oatmeal should be cooler. Use a teaspoon to sprinkle the oatmeal over the dessert evenly. Add a raspberry for the finishing touch and chill for about three hours, or overnight.
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