Title: Escalope of Salmon with Vermouth
Categories: North, Atlantic, Fisheries
Yield: 1 servings

4 Escalopes of salmon; (or
-steaks)
1 oz Butter
2 tb Dry vermouth
1/4 pt 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.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.