4 salmon steaks
25g butter
Glass white wine (medium)
Salt
Pepper


SAUCE

25g butter
250ml fish stock
1 tablespoon rocket – roughly chopped
1 courgette – sliced with a potato peeler
50ml whipped cream

METHOD

Season the salmon with the salt and pepper.

Melt butter in a frying pan then add the salmon and cook for about two minutes each side.

Pour in wine and cook for a further two minutes.

Remove the salmon and set to one side.


THE SAUCE

Pour the stock into a saucepan and reduce by half.

Add butter and cream and simmer.

Add rocket and courgette strips and cook for 2 minutes.

To serve - place the salmon on a plate and pour the sauce all over.

PROGRAMMES

PROGRAMME ARCHIVE

EXTRAS