750 salmon fillet (from a good sized salmon) - remove any bones from the fillet with tweezers.
Pinch salt and pepper
600 ml fish stock
175 ml double cream
50 ml vermouth (dry martini)
75 g unsalted butter
¼ lemon juice
6 asparagus - cut in half
25 g fresh tarragon - finely chopped
25 ml groundnut oil

METHOD

With sharp filleting knife or carving knife cut salmon into 12 slices about ¼inch thick. Season with a little salt and pepper.

Place the fish stock, half the cream and vermouth in a saucepan and boil rapidly to reduce the liquid by three-quarters.

When the fish stock has reduced, add the rest of the cream, the butter and the lemon juice and reduce a little further.

Add the asparagus to the sauce and cook for 4 minutes, then add the tarragon and mix well

Heat the oil in a griddle or large frying pan and cook the escallops for a minute each side.

To serve, place the sauce on warm plates and carefully place 3 escallops of salmon overlapping on each plate, serve immediately.

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