tamworthblue
Well-Known Member
- Joined
- 16 Feb 2008
- Messages
- 475
Just dice up a spud (skin left on) and boil for 15 mins. Pan fry a salmon fillet in butter/olive oil for 3 mins each side. Bit of garlic, plain flour (1 teaspoon) with about a good wedge of 'beurre'. Butter for you lot. Heat slowly and get to a paste, stirring constantly. Add a bit of cream at the end.
Take out the salmon from the frying pan and put 'a wadge' of vino blanc into the pan at full hilt. Let boil like fuck and simmer for a while (about 1 min).
Hopefully now the sauce should be really good (you need salt, pepper, a hint of lemmon peur-etre) I don't know really.
What were we doing up front? It's like we broke down at 18 yards. Bon nuit.
-- Sat Oct 30, 2010 9:03 pm --
I like to add some chopped chives to the sauce at the end. Sos.<br /><br />-- Sat Oct 30, 2010 9:16 pm --<br /><br />Christ, nobody like Salmon....
Take out the salmon from the frying pan and put 'a wadge' of vino blanc into the pan at full hilt. Let boil like fuck and simmer for a while (about 1 min).
Hopefully now the sauce should be really good (you need salt, pepper, a hint of lemmon peur-etre) I don't know really.
What were we doing up front? It's like we broke down at 18 yards. Bon nuit.
-- Sat Oct 30, 2010 9:03 pm --
I like to add some chopped chives to the sauce at the end. Sos.<br /><br />-- Sat Oct 30, 2010 9:16 pm --<br /><br />Christ, nobody like Salmon....