| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Food networ, Food1 |
1 |
servings |
INGREDIENTS
| 10 |
oz |
Salmon fillet |
| 1 |
ts |
Mixed peppercorns |
| 1 |
|
1/2 inch pie fresh ginger |
| 1 |
|
Lime |
| 3 1/2 |
oz |
Unsalted butter |
| 6 |
tb |
Dry white wine |
| 8 |
oz |
Ready-washed mixed green salad leaves |
| 1 |
tb |
Sunflower oil |
|
|
Salt and pepper |
INSTRUCTIONS
Skin the salmon, cut into thin strips, removing any discoloured flesh and
put into a bowl. Crush the peppercorns. Peel and finely chop the ginger.
Grate the lime. Mix together with peppercorns, lime zest and ginger and add
to the salmon strips. Stir gently.
Melt 1/2oz of the butter in a heavy-based pan. Add the salmon strips and
carefully stir-fry for 30-45 seconds (they should be slightly undercooked).
Lift the strips out of the pan with a slotted spoon and keep warm.
Squeeze the lime and add the juice to the pan together with the white wine.
Raise the heat and stir with a wooden spoon to deglaze the pan.
Cut the remaining butter into small cubes. Turn down the heat to a gentle
simmer and whisk a cube of butter into the wine mixture. When it has
blended in, whisk in another. Continue until all the butter has been
incorporated and the sauce has thickened. Taste and adjust the seasoning.
Lightly dress the salad leaves with the oil. Arrange the salmon strips on
top and pour the sauce over the salmon.
DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved.
Carlton Food Network http://www.cfn.co.uk/
Converted by MM_Buster v2.0l.
A Message from our Provider:
“God is bigger than any church”