Escalope of salmon with vermouth

Yield: 1 servings

Measure Ingredient
4 Escalopes of salmon; (or steaks)
1 ounce Butter
2 tablespoons Dry vermouth
¼ pint Double cream
Half a lemon; Zest of
Salt and pepper
Dill for garnish

Melt the butter in a saute pan. Add the escalopes and cook over a high heat, remove and keep warm. Add the vermouth, lemon rind and cream, season and boil until the sauce thickens slightly, pour over salmon. Garnish with dill sprigs. Serve with boiled potatoes and french beans.

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