Escalope Of Salmon With Vermouth

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy	French	Atlantic, Fisheries, North	1	Servings

INGREDIENTS

4		Escalopes of salmon, or
		steaks
1	oz	Butter
2	T	Dry vermouth
1/4	pt	Double cream
		Half a lemon, Zest of
		Salt and pepper
		Dill for garnish

INSTRUCTIONS

Melt the butter in a saute pan. Add the escalopes and cook over a high
heat, remove and keep warm. Add the vermouth, lemon rind and cream,
season and boil until the sauce thickens slightly, pour over salmon.
Garnish with dill sprigs. Serve with boiled potatoes and french beans.
Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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