Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Begin by peeling and dicing 2 medium turnips (approximately 500 grams) into 1-inch cubes. Place the diced turnips in a saucepan, cover them with 4 cups of water, and add 0.25 teaspoon of salt; bring to a boil, then reduce heat and simmer for 15-20 minutes until very tender.

2. 2

   While the turnips cook, gently season 2 Scottish salmon fillets (approximately 170 grams each) with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper.

3. 3

   Set up a steamer basket over a pot with 2 inches of simmering water. Place the seasoned salmon fillets into the steamer basket, cover the pot, and steam for 10-12 minutes until the salmon is cooked through and flakes easily.

4. 4

   Drain the cooked turnips well, then return them to the warm saucepan; add 0.25 cup of milk, 1 tablespoon of unsalted butter, 0.25 teaspoon of salt, and 0.125 teaspoon of white pepper, then mash them thoroughly to create a smooth neep purée.

5. 5

   In a separate small saucepan, melt 4 tablespoons of unsalted butter over medium-low heat; add 1 finely minced small shallot and sauté for 2 minutes until softened.

6. 6

   Stir in 0.25 teaspoon of saffron threads (briefly steeped in 1 tablespoon of hot water for better color dispersion if desired) and 2 tablespoons of Scottish whisky into the butter and shallots, then simmer for 1 minute to allow the alcohol to evaporate slightly.

7. 7

   Remove the saffron-whisky butter sauce from the heat, stir in 1 tablespoon of fresh lemon juice and 1 tablespoon of chopped fresh chives.

8. 8

   Serve the steamed Scottish salmon immediately alongside a generous portion of the neep purée, drizzling the warm saffron-whisky butter sauce over the salmon.