- 4 salmon fillets (6oz each)
- 1/2 pint fish stock
- 3 fluid ounce measures of bushmills irish whiskey
Season salmon with salt and pepper.
Heat oil until hot, place salmon in pan flesh side down.
Cook for about 2 minutes over a high heat to brown.
Transfer salmon to a lightly oiled baking sheet, skin side down.
Season and finish cooking in oven for 9 minutes.
Should be pink when cooked.
Make sauce by combining stock, Irish whiskey and cream.
Reduce by half and cook until it thickens.
Garnish with chives.