Salmon Fillets with a Skirlie Crust on Kale and Fettuccine

Skirlie is simply oats fried in onion and butter. This mixture makes a tasty crust for fresh Scottish salmon fillets. Kale has made up a part of the Scottish diet for centuries as it is a vegetable grows well under the harshest frost.

Wine Recommendation: Try the Limoux Pinot Noir which should compliment this dish or a light fruity wine such as a Beaujolais. See The Mixed Case for details.

Portions: 6 Portions

Preparation: 15 minutes

Cooking: 20 minutes

Ingredients

Salmon Fillets

  • 6 salmon fillets, bones and skinned removed (150-175g)
  • 2 tbsp olive oil
  • maldon salt and freshly ground black pepper

Skirlie

  • 3 tbsp butter
  • 1 onion finely chopped
  • 180g rolled oats
  • 2 tbsp dill, finely chopped
  • maldon salt and freshly ground black pepper

Kale

  • 1 tbsp butter
  • 1 tbsp olive oil
  • 250g kale, washed, trimmed and finely shredded
  • 1 garlic clove, finely chopped
  • pinch nutmeg
  • maldon salt and freshly ground black pepper

Fettuccine

  • 180g fettuccine
  • 3 tbsp creme fraiche
  • 1 tbsp dill finely chopped

Method

  1. Skirlie: Melt the butter in a large saucepan over a moderate heat. Add the onions to the pan and sauté them for a couple of minutes until translucent and tender. Remove the pan from the heat and add the oats and stir them until they have absorbed the butter. Season the oats with a little salt and pepper. Stir in the dill and set the skirlie aside to cool.
  2. Salmon: Season the salmon with a little salt and pepper and coat it with a little olive oil. Press the cooled skirlie onto the salmon fillets bone side up. Place the salmon fillets covered in the refrigerator until ready to cook.
  3. To Cook: Preheat a grill to a moderate-high heat. Place the salmon fillets on a grill tray and place them under the grill and cook them for 5-8 minutes until the salmon fillets are just cooked and the skirlie golden crisp. Keep the salmon warm until ready to serve.
  4. Kale: Melt the butter with the olive oil in a large saucepan over a moderate heat. Add the garlic to the pan and cook it for one minute then add the kale to the pan and allow it to cook for a few minutes stirring regularly until it has wilted and tender like spinach. Stir in a little salt and pepper and the nutmeg. Keep the kale warm until ready to serve.
  5. Fettuccine: Cook the fettuccine in a large saucepan of boiling water until it is al dente (tender with a little bite). Drain the pasta and return it to the saucepan, toss it with the creme fraiche and butter until it is well coated. Stir in a little seasoning and serve or keep it warm until ready to serve.
  6. To Serve: Distribute the fettuccine among 6 plates or bowls. Place the kale in the centre of each serving. Place the salmon fillets on the kale. Serve.