Every once in while, even a confirmed carnivore like myself craves a little seafood (wait, seafood’s meat?). It’s not surprising then, that the the fish I often choose is one loaded with rich, oily, fattiness. Like, Salmon. And the scotch? In this case, I went with something with a virtually unpronounceable name: Bruichladdich(Normally pronounced brook-lad-dee, or by some Gaelic speakers as broo-ee-clah-dee (depending on accent). I opted for their vintage variety label, “Rocks”. Not too peaty, but very flavorful and creamy.
You’ll want to get yourself a one-pound fillet of wild salmon at your localfishmonger. It’s perfect for two, and though too much for one, it allows you to construct an offensively rich left-overs sandwich the next day (coming soon). Pre-heat your oven to 400 degrees, and in a Pyrex pie dish (or something comparable) place your well-seasoned (salt & pepper on both sides) fillet, skin side down, in dish. Cover with sprigs of fresh dill, and a couple of thick lemon slices, and return to fridge, covered.
While your oven is heating up, (and you’ve said to yourself, “This IS a cheeky little scotch, Andy. And so easy to drink”), and refilled your rocks glass, melt over medium-low heat three tablespoons of unsalted butter, the juice of half a lemon and a pinch of salt in a small sauce pan.
When good and melted, turn off heat and cover to keep warm. Slice four large Yukon Gold potatoes into 1/4 inch slices, and one large shallot into thin rings, and toss in a bowl with two tablespoons olive oil, 2 teaspoons of dried thyme, a tablespoon of kosher salt and a teaspoon of black pepper.
Spread the potato mixture on a baking pan. When oven has reached 400 slide potato pan into oven. Remove salmon from fridge, cover with melted butter, and slide the salmon (uncovered) into the oven on a rack above the potatoes. After 20-25 minutes, the salmon should be cooked-through and flaky. Remove and cover with foil. At this time, using a spatula, turn the potatoes and cook for another ten minutes. When done you should have something like this
1 pound salmon fillet
1 bunch of fresh dill
4 large Yukon Gold potatoes
1 large shallot
3 tablespoons unsalted butter
2 teaspoons dry thyme
1 bottle of Bruichladdich Rocks
Wait for the Blackout – The Damned
Can’t Help Thinking About Me (live) – David Bowie
Time For Heroes – The Libertines
Stranger On The Town – The Damned
Rush Hour Soul – Supergrass
Little Bitch – The Specials
All These Things – Empire
Rain – The Cult
Charmless Man – Blur
Stutter – Elastica
One Hundred Punks – Generation X
Saturday’s Kids – The Jam
West One – The Ruts
Love Me Till The Sun Shines – The Kinks
Birth, School, Work, Death – The Godfathers
Diamond Hoo Ha Man – Supergrass
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