Traveling the world through cuisine

O ye'll tak' the high road and I'll tak' the low road...

Perthshire, Scotland

Way up to the North in central Scotland is the county of Perthshire.  What used to be the focal point of Scotland, it is now more a quiet county with its small city (Perth), stereotypical rolling green hills, and the bounty of quality seafood found in its many rivers.

I actually never heard of Perthshire until one evening at a The Globe Pub here in Chicago.  On their menu with the typical American bar food they have a selection of more traditional pub grub.  Great for anyone wanting to sample more authentic food of the UK’s pub culture.  So among the typical favorites of Bangers and MashShepherd’s Pie, and Fish & Chips, there was an interesting offering of what they called “Perthshire Salmon”.

The dish itself is merely grilled or broiled salmon topped with a creamy lemon dill sauce, and served with vegetables.  Tantalized, I had to try it myself.  Here’s what I came up with:

Perthshire Salmon

Perthshire Salmon

Ingredients

  • 4-5 salmon fillets
  • 5 tbsp of lemon juice
  • 1 tsp of lemon pepper
  • 1 1/2 tsp of minced dill
  • 2 tbsp olive oil
  • 1 clove of garlic, minced
  • 1 shallot, minced
  • 1 tbsp white wine vinegar
  • 5 tbsp white wine
  • 1 cup of heavy cream
  • 1 tsp of parsley
  • 1 tsp of thyme
  • Salt and pepper to taste

Instructions

  1. Turn the broiler on your oven to high.
  2. Coat the salmon with 3 tbsp of lemon juice, 1 tsp of the dill and the lemon pepper.
  3. Place the salmon into a dish or container, cover, and let sit for 10-15 minutes.
  4. Heat the olive oil in a saucepan over medium heat, and cook the garlic and shallot until tender.
  5. Add in the remaining 2 tbsp of lemon juice, vinegar, and white wine.
  6. Stir thoroughly and simmer until sauce is reduced by half.
  7. While sauce is simmering, place the salmon in the oven and broil until finished to your liking.
  8. When sauce has reduced, stir in the heavy cream.
  9. Add the parsley and thyme, and season with salt and pepper to your taste.
  10. Continue to cook and stir until sauce is thick.
  11. Top each fillet with some of the sauce and serve.

Quick Notes

Be patient with the sauce. It unfortunately doesn’t thicken quickly. If you are pressed for time, then use some cornstarch to thicken it.

Variations

If you have the means, try grilling the salmon.

The sauce is a great sauce for many uses. Try it on chicken if you’re not into fish.

Healthy It Up

Heavy cream is full of fat, hence why I avoid using it.  For my take, I'll use 1/2 cup of fat-free yogurt and 1/2 cup skim milk to get the same results with no fat added.

Tags: dill, lemon, pub grub, salmon, Scotland, seafood

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