Paul cooks salmon

My husband's mind works in strange ways. While we were driving around Scotland we'd see fields of barley (which reminds me that my mother-in-law thought the Sting song was Fields of Bali and she thought it was really insensitive to play it after the bombings), and then vast tracts of purple heather, and then we'd cross the Tay or one of the other famous salmon rivers. Did he think "Oh pretty"? No. He thought "The barley is for making malt whisky. Heather honey is good. Let's put them on a plate with some fish from the river". He was right too.

Salmon in whisky honey sauce

Pan-fry a salmon fillet in a touch of oil until very almost done. Pour on quite a lot of malt whisky, as it evaporates, add a knob of butter and a squeeze of well-flavoured honey. Swoosh the fish around in the sauce - the butter will bring it all together. Serve with simple green veg (this is rich).

The whisky and honey give a very subtle flavour - you really wouldn't pick what the components are - a bit of sweetness and a bit of smokiness. And it gives the fish a slight glaze which is very attractive. If I were cooking it I'd use salmon steaks with the skin on, to get more of a crisp contrast, and I'd dust them in seasoned flour.