Scottish Halibut with Whisky Cream Sauce

Ingredients

• 4 halibut fillets (150g each) 4 halibut fillets (150g each)
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• Salt and pepper, to taste Salt and pepper, to taste
• 1/4 cup whisky (60ml) 1/4 cup whisky (60ml)
• 1 cup heavy cream (240ml) 1 cup heavy cream (240ml)
• 1 tablespoon fresh dill, chopped 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh parsley, chopped 1 tablespoon fresh parsley, chopped
• 1 tablespoon lemon juice (15ml) 1 tablespoon lemon juice (15ml)

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 28g, 15g
• Carbohydrates (total, sugars): 2g, 1g
• Protein: 30g
• Fiber: 0g
• Salt: 0.5g

Preparation

1. 1.
   Season the halibut fillets with salt and pepper on both sides.
2. 2.
   Heat olive oil in a large skillet over medium-high heat.
3. 3.
   Add the halibut fillets to the skillet and cook for 3-4 minutes on each side until golden brown and cooked through. Remove the fillets from the skillet and set aside.
4. 4.
   Reduce the heat to medium and carefully pour the whisky into the skillet. Allow it to simmer for a minute to cook off the alcohol.
5. 5.
   Add the heavy cream, dill, parsley, and lemon juice to the skillet. Stir well to combine.
6. 6.
   Cook the sauce for 2-3 minutes, until it thickens slightly.
7. 7.
   Return the halibut fillets to the skillet and spoon the whisky cream sauce over them.
8. 8.
   Cook for an additional 1-2 minutes to heat the fish through.
9. 9.
   Serve the Scottish Halibut with Whisky Cream Sauce hot, garnished with fresh dill or parsley.

Treat your ingredients with care...

• Halibut — Ensure the halibut fillets are fresh and of high quality. Pat them dry before seasoning to ensure a crispy sear.
• Whisky — Choose a good-quality whisky with a smoky flavor profile to enhance the sauce. Avoid using overly peaty whiskies, as they may overpower the dish.
• Fresh herbs — Use fresh dill and parsley for the best flavor. Chop them just before adding them to the sauce to retain their vibrant taste.

Tips & Tricks

• To achieve a crispy sear on the halibut, make sure the skillet is hot before adding the fillets.
• If you prefer a thicker sauce, you can add a teaspoon of cornstarch mixed with water to the sauce and cook for an additional minute.
• For a smokier flavor, you can add a pinch of smoked paprika to the sauce.

Serving advice

Serve the Scottish Halibut with Whisky Cream Sauce as the main course, accompanied by roasted potatoes and steamed vegetables. The sauce is perfect for drizzling over the fish and the sides, adding a burst of flavor to the entire plate.

Presentation advice

Place the halibut fillets on individual plates and spoon the whisky cream sauce generously over them. Garnish with a sprig of fresh dill or parsley for an elegant touch. Serve with the sides arranged neatly alongside the fish for a visually appealing presentation.