serves
2
prep
5 minutes
cook
10 minutes
difficulty
Easy
serves
2
people
preparation
5
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 30 g butter
- 1 eschallot, finely chopped
- ½ cup (125 ml) dry white wine
- 2 cups (500 ml) fish stock (or chicken stock)
- 200 ml thickened cream
- Salt, to season
- ¾ cup flat-leaf parsley, roughly chopped
- ¼ cup dill, roughly chopped
- 2 salmon fillets (200 g each)
- Lemon wedges, to serve
Instructions
- Melt a little butter in a medium frying pan over medium heat. Add the eschallot and cook, stirring, for 2 minutes, or until softened. Stir through the wine and bring to a simmer. Cook, until reduced by half. Add the stock and simmer further until again, reduced by half. Stir through the cream and cook for a further 2-3 minutes. Season the sauce well with salt to taste, then stir through the herbs.
- Meanwhile, heat a second frying pan over medium heat. Use a thin, sharp knife to remove the skin from the salmon, then slice into thin slices (escalopes), around 1-2 cm thick. Sprinkle the salmon with salt. Melt the remaining butter in the second pan, then pan-fry the salmon for 1-2 minutes each side, or until barely cooked (and a little raw in the centre).
- Transfer the salmon escalopes to a serving platter, then pour over the sauce. Serve the salmon with parsley and dill sauce with lemon wedges on the side.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
