INGREDIENTS

INSTRUCTIONS

To cut the escalopes: with a long sharp knife, cut the salmon fillet
in to the largest possible diagonal slices, about 1/4 inch thick,
working towards the tail and discarding skin.  To cook the julienne:
bring a pan of salted water to the boil, add the  carrot and leek
juliennes and boil until tender but still firm - 3-5  minutes. Drain,
rinse with cold water and drain again thoroughly. The  salmon and
vegetables can be refrigerated for up to 4 hours.  Sprinkle the
escalopes with salt and pepper. Heat a large non-stick  frying pan
until hot, then brush it with butter. Add as many  escalopes as will
fit in a single layer and cook until lightly  browned - about 1 minute.
Turn them and brown the other side. Remove  from the pan and keep them
hot while cooking the remaining escalopes  in the same way.  Add the
cream to the pan and bring it to the boil. Whisk in the  mustard, salt
and pepper. Add the julienned vegetables and heat  gently for 2
minutes. Stir in the tarragon and taste the sauce for  seasoning.
Arrange the scalopes on individual plates, allowing 2-3 per person.
Spoon over enough sauce to cover the salmon partly and decorate with
tarragon sprigs.  Converted by MC_Buster.  Converted by MM_Buster
v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 121
Calories From Fat: 38
Total Fat: 4.4g
Cholesterol: 5.1mg
Sodium: 369.7mg
Potassium: 164.5mg
Carbohydrates: 6g
Fiber: 1.3g
Sugar: 1.3g
Protein: 15.8g