Pan-fried salmon

Yield: 1 servings

Measure Ingredient
1 180 gram pie salmon supreme; skin on, bones
; removed
1 Fennel; finely sliced
2 Shallots; finely sliced
¼ pint White wine
6 tablespoons Fish stock
1 pack Unsalted butter
Chopped chives
Salmon caviar to garnish

Sweat the fennel and shallots in a little butter, then add white wine and reduce completely. Heat the fish stock and soften the pack of butter, then add butter to the stock to make a sauce. Add the butter sauce to the vegetables and keep warm.

Pan fry the salmon, then serve with the sauce poured over the top, garnished with chopped chives and salmon caviar. Serve with new potatoes.

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Carlton Food Network

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