Escalope of salmon with vermouth

Ingredients

Quantity		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

Directions

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.

Related recipes

• 'roasted' salmon with wine sauce
• Broiled salmon provencale
• Broiled salmon with fines herb sauce
• Elegant salmon florentine
• Escalloped salmon
• Escalope de saumon
• Escalope de saumon au citron
• Escalope of salmon
• Escalopes of salmon with roasted beetroot
• Mousseline of scallops & salmon
• Mousseline of scallops and salmon
• Poached escalope of salmon with red wine beurre blanc
• Salmon canapes
• Salmon escalopes with mustard and tarragon
• Salmon florentine
• Salmon parisienne
• Salmon scampi with wine
• Salmonettes
• Sauteed sturgeon with vermouth dill sauce
• Veal scallops with capers, vermouth and dill