| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Seafood | Dilly, Dines, Out | 1 | servings | |
INGREDIENTS
| 1 | Salmon fillet | |
| 1 | Handful chopped celery | |
| 1 | Handful chopped leeks | |
| 1 | Handful chopped red peppers | |
| 1 | tb | Lemon zest |
| Chopped chives | ||
| 1 | tb | Lemon juice |
| 1 | c | Single cream |
| 1 | c | Fish stock |
| Champagne or white wine |
INSTRUCTIONS
PER PERSON Cut the salmon fillet into the shape of a heart. Take a piece of buttered aluminium foil (also cut into the shape of a heart) and put the vegetables on in a small pile, with the lemon. Place the salmon on top, seal the foil and bake for 8 minutes in a medium oven. For the sauce, simmer together the cream and fish stock, add a splash of wine and whisk together. Unwrap the salmon and serve with the sauce poured over the top. This recipe was invented at the Victoria and Albert Museum restaurant. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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