| 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.
A Message from our Provider:
“To ignore our Creator is the height of selfishness”