2-4 pieces Salmon Fillets 1 tsp chopped Fresh Thyme leaves
¼ cup Butter 5 tsp Whisky
2/3 cup (heavy) cream ½ Lemon juice
Salt & ground black pepper Fresh dill springs to garnish
1) Season Salmon with salt, pepper and thyme. Melt half the butter in a frying pan large enough to hold two side by side Salmon. When butter is foaming, cook Salmon for about 1 minute on each side until golden on the outside and just cook through.
2) Pour in 2 tbsp of Whisky and ignite it. When flames have died down carefully transfer Salmon to a plate. Heat the remaining butter and cook the rest of Salmon the same way.
3) Pour the cream into the pan and bring to boil stirring constantly and scraping up the cooking juices from the base of the pan. Allow to bubble until reduced and slightly thickened then season. Add the last of whisky and squeeze lemon. Place Salmon on warm plates. Pour the sauce over garnish with dill.