Ingredients
1 tbsp black peppercorns, crushed
200g salmon steak
1 tsp Dijon mustard
Fresh ground sea salt
15g butter
1 tbsp whisky
150ml double cream
1 tbsp fresh chives, chopped

Method

Smear the salmon steak with the mustard and then press the crushed peppercorns into the cut side of the salmon just enough to give a nice coating. Season with salt.

Heat the frying pan until hot. Add the butter and, as soon as it starts to foam, lay the salmon steak. Reduce the heat to medium and fry the steak over, then splash in the whisky.

Boil quickly until the whisky has almost disappeared, then pour in the cream, carefully scraping up any bits that stick to the bottom of the pan.

Bring to a fast bubble. Boil for two minutes until the sauce starts to thicken, by which time the salmon should be just cooked. Test with the tip of the knife. If it is still a bit too pink, simmer over a low heat for a further minute.

Stir in the chopped chives and serve immediately with a buttered shallot and almond mangetout.

Joe Vella is an Executive Chef, Hilton Malta.