| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
French |
North, Atlantic, Fisheries |
1 |
servings |
INGREDIENTS
| 4 |
|
Escalopes of salmon; (or steaks) |
| 1 |
oz |
Butter |
| 2 |
tb |
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.
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