| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
French |
Sainsbury3, Sainsbury’s |
4 |
servings |
INGREDIENTS
| 500 |
g |
Salmon fillet; (1lb) |
| 90 |
ml |
White wine; (3fl.oz) |
| 175 |
ml |
Water; (6fl.oz) |
| 2 |
tb |
Freshly chopped parsley |
| 25 |
g |
Butter; (1oz) |
| 4 |
|
Shallots; finely chopped |
| 2 |
|
Cloves garlic; crushed |
| 1 |
|
Leek; cut into 8cm (3 |
|
|
; inch) fine strips |
| 75 |
g |
Mushrooms; sliced (3oz) |
| 1 |
|
142 millilit double cream; (5fl.oz) |
| 1/2 |
ts |
French mustard |
| 2 |
ts |
Cornflour blended with a |
|
|
; little cold water |
|
|
Salt and freshly ground black pepper |
|
|
To Garnish: sprig fresh parsley |
INSTRUCTIONS
1. Place the salmon fillet in a saucepan with the wine, water and parsley.
Bring to the boil and simmer for 12-15 minutes.
2. Remove the salmon from the pan, place in a serving dish and keep warm.
Reserve the fish liquor.
3. In a separate pan, heat the butter, add the shallots, garlic, leeks and
mushrooms and cook for 4-5 minutes.
4. Add the reserved fish liquor, cream, mustard, blended cornflour and
seasoning and bring to the boil.
5. Pour over the salmon fillet and garnish with the parsley. Serve with new
potatoes and seasonal vegetables.
Converted by MC_Buster.
NOTES : A delicious combination of subtle flavours, a perfect dish for a
special occasion.
Converted by MM_Buster v2.0l.
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