| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
British |
Cookbook, Ethnic, Fish, Sauce |
6 |
Servings |
INGREDIENTS
|
|
** British Measurements ** |
| 4 |
|
Ribs celery; chopped |
| 1 |
|
Carrot; peeled & chopped |
| 1 |
sm |
Onion; peeled & chopped |
| 1 |
bn |
Fresh basil; leaves stripped |
|
|
. from stalks |
| 6 |
|
Salmon cutlets or steaks |
|
|
. about 4oz each & 1 inch |
|
|
. thick |
| 3 |
fl |
White wine |
| 4 |
fl |
Water |
|
|
Salt & pepper to taste |
| 1 |
ts |
Lemon juice |
| 1/2 |
oz |
Butter; unsalted |
|
|
Salt & pepper to taste |
INSTRUCTIONS
** British Measurements **
Spread all the vegetables over the bottom of a large flameproof dish, bed
the salmon cutlets into the vegetables and cover them with half the basil.
Reserve the remaining basil.
Pour over the wine and water, season, bring to a boil, cover and simmer for
10 minutes. Place the salmon on a warmed serving dish.
Bring the liquid back to the boil and simmer for 5 minutes. Strain into a
liquidizer. Add the cooked and uncooked basil, and puree. Place in a pan,
bring to the boil and reduce by half, until thickened.
Remove from the heat, stir in the lemon juice and butter, pour over the
salmon cutlets and serve. "Scottish Salmon"
by Mary MacDonald Reed Consumer Books, Ltd., London 1995 ISBN
0-600-58480-1
Scanned and formatted for you by The WEE Scot -- pol mac Griogair
Posted to MM-Recipes Digest V4 #233 by Suzy <suzy@bestweb.net> on Sep 3,
1997
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