Escalope of Salmon with Vermouth
Ingredients for Escalope of Salmon with Vermouth
– 4 escalopes of salmon (or steaks)
– 1 oz Butter
– 2 tablespoons dry vermouth
– ¼ pt Double cream
– Zest of half a lemon
– Salt and pepper
– Dill for garnish
Directions for Escalope of Salmon with Vermouth
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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