- Serves 4
- Prep Time: 10 mins
- Cook Time: 10 mins
- 2 x skinless fillets of fresh salmon
- Seasoned flour for dusting
- 100 g gooseberries (fresh or defrosted)
- 1-2 tsp honey
- 25 g butter
- Scottish rapeseed oil for frying
- 1/2 tsp chopped oregano
- Freshly milled sea salt and pepper
- 1 tsp Brown Sugar
To make sauce, trim any stalks from berries and place in a pan (reserving a few for garnish), adding honey, oregano, pinch of salt and pepper along with sufficient water to cover the base of the pan. Bring to the boil and gently simmer until berries soft.
Cut each salmon fillet in half.
Place some seasoned flour in a freezer bag and add salmon. Lightly shake to coat.
Heat a generous drizzle of rapeseed oil in a frying pan and when hot add the salmon fillets. Sauté for 3 minutes on one side until golden then turn over. Reduce heat and continue cooking for 4 minutes.
Meanwhile remove gooseberries from heat and pass through sieve to create a smooth sauce. Discard leftover gooseberry bits (great for compost) and return sauce to pan. Heat through gently with the butter and whole berries.
Serve 2 pieces of salmon per person with a spoonful of sauce.
Perfect with new season boiled potatoes. Recipe kindly contributed by Wendy Barrie.