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.

A Message from our Provider:

“Romans 1:20 – God doesn’t believe in atheists.”