Nelson's Dish

A quick and simple dinner party dish
The original dish, believed to have been served to Admiral Nelson used cod but other firm fleshed fish is suitable. This recipe uses salmon fillet

Serves: 4


  • 4 Salmon Fillets
  • 2 Shallots, chopped finely
  • 150ml Dry White Wine
  • a little Flour
  • 2 Measures Whisky
  • 150ml Double Cream
  • 50g Butter
  • Pinch Saffron
  • Parsley, Salt & pepper


  1. Heat wine in a saucepan until reduced to a third
  2. Season fish, coat with flour then cook both sides in a frying pan using 25g Butter, until opake
  3. With the rest of the butter fry the shallot until transparent, add the wine and cook for a few minutes.
  4. Add cream, saffron and season to taste
  5. Boil for 2 minutes
  6. Heat the whisky and flame then stir into the sauce
  7. Serve fish, pour over sauce and decorate with chopped parsley

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