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Eating fish on Good Friday doesn’t have to be a tired tradition. Celebrity chef CJ Jackson has create something special just for us.
Eating fish on Good Friday doesn’t have to be a tired tradition. This year, we have partnered with celebrity chef CJ Jackson, cookery writer and the Chief Executive of Billingsgate Seafood School. She is also a regular on television shows such as Sunday Brunch. Together we have created a Scottish roast salmon recipe with a whisky twist; the decadent addition of a creamy Old Pulteney reduction.
The beginning of April is a time for CJ to look back to her childhood, when Easter weekends meant family gatherings and Good Friday suppers on the northerly shores of the Moray Firth. Now, she’s doing things a little differently with her own family and has created a fresh take on Good Friday supper, making traditions anew.
Hailing from the Scottish coastal town of Wick, the briny notes of Old Pulteney 12-Year-Old make a lovely combination with the rich oiliness of salmon. The quantity of whisky can be reduced or increased – depending on personal taste. The key to cooking with a spirit is to allow the alcohol content to reduce – flaming the whisky will help with this.
Ingredients (serves two):
2 x 200g salmon fillets, un-skinned
1 tbsp flour seasoned with salt and pepper
2 tbsp rapeseed oil
1 red onion, finely sliced
1 generous tbsp finely chopped sage
100 – 120mls Old Pulteney 12 Year Old Single Malt Whisky
150mls fish stock
150mls full fat crème fraiche
Lemon juice to taste
100g baby spinach
Salt and freshly ground black pepper
Serve with mashed root vegetables or new potatoes to complete the dish. Alternatively, peel the skin away from the salmon, lightly break up the fillets and toss into cooked penne pasta!
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