FOOD AND SPIRIT PAIRINGS WE LOVE
THIS WEEK: SALMON AND WHISKEY
To Poach the Salmon:
2/3 cup TOPO Eight Oak Organic Carolina Whiskey
2/3 cup water
1 tsp white peppercorns
3 bay leaves
1 fresh squeezed lemon
1/2 tsp thyme
Sprig of rosemary
pinch of salt and pepper
To make the Sauce:
3 egg yolks
1 tbsp fresh-squeezed lemon juice
3 tbsp TOPO Eight Oak Organic Carolina Whiskey
3 tbsp broth from the poached salmon
1. To poach the salmon, place the fish in a pan with all the poaching ingredients for 10 minutes or until fish is cooked. Watch carefully at the 5 minute mark to ensure that salmon does not overcook. Once it is finished, remove salmon from heat and cover. Save the liquid for use in the sauce.
2. Mix egg yolks and lemon and together with a whisk. Place in a double boiler over a pan of heated water. Do not allow water to boil. Use low heat and continually whisk while slowly adding in the butter. Stir gently on very low heat until all butter is sauce is smooth with a rich thickness.
3. Remove from heat and add in whiskey and broth from poaching. Pour over salmon and serve.