2 pieces of salmon - skinless
4 slices dry cured bacon
handful of fresh thyme
olive oil

for the sauce:
1 glass dry white wine
¼ pint/5 fl oz of single cream
butter - cold
handful of fresh parsley - finely chopped
1 lemon - ¼ of the juice and all the zest
salt
black pepper

METHOD

Put two pieces of bacon side by side on a plate. Place one of the salmon pieces on the bacon. Sprinkle a little salt and black pepper on the salmon, add some thyme and wrap the bacon around it. Repeat with the other piece. Brush a little olive oil over the bacon. Cook under a warm grill or on a barbecue for around 8-10 minutes. While the salmon is cooking, heat the wine in a saucepan and leave to reduce a little. Next, mix the cream with the wine and bring to the boil - stirring constantly. Remove the salmon from the grill/barbecue and set aside on a plate. Cut the butter into small pieces and add to the sauce a little at a time whilst stirring constantly with a whisk. Finally, add the lemon juice and zest, some salt and pepper and beat with the whisk. Just before serving, add parsley to the sauce. Serve with new potatoes and fresh vegetables.

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