INGREDIENTS
1
teasp Dried Green Peppercorns
1 teasp Juniper Berries
1 teasp Salt
4 Salmon Steaks or fillets, skinned
25g/1oz Unsalted Butter
8 tbsp Dry Vermouth
3 tbsp Double Cream
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METHOD
1. Crush together the peppercorns, juniper berries and salt, using
a pestle and mortar. Sprinkle over the salmon and press firmly to
adhere.
2. Melt the butter in a frying pan over a medium heat and fry the
seasoned fish for about 10 minutes for steaks, a little less for
salmon fillets, turning once.
3. Lift the salmon on to a warm serving dish. Keep warm.
4. Deglaze the pan with the vermouth and let bubble for 2-3 minutes
until syrupy. Stir in the cream and let bubble for 2 minutes. Spoon
the sauce over the salmon and serve immediately.
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