salmon d'amour

1 servings
Salmon fillet
Handful chopped celery
Handful chopped leeks
Handful chopped red peppers
1 tablespoon Lemon zest
  Chopped chives
1 tablespoon Lemon juice
1 cup Single cream
1 cup Fish stock
  Champagne or white wine


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.

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