Salmon Fillets in Dill and Scallion Sauce
is a Hub-UK
recipe. You can prepare it in advance and then
just warm it up before serving although best served
straight from pan. (Remember measurements only
have to be approximately the same so don't panic
if you can't get exact quantities).
1 pt fish stock
1 bunch of spring onions (scallions)
1 bunch dill weed or 2 teaspoons of dried
10 fl ozs double cream
salmon fillets in pan and add fish stock
to two-thirds up fish. (Add more stock as
needed). Add spring onions sliced thinly
lengthways (only use last 2 inches) and
dill weed chopped finely.
to the boil, basting fish with stock from
time to time. (Add more stock if needed)
Simmer for 15 minutes until salmon is done.
salmon and keep warm.
any remaining stock and reduce until liquid
starts to thicken. Season with black pepper.
Add cream and bring back to boil and reduce
until it reaches sauce consistency.
serve pour sauce over salmon.
with French fries and sliced courgettes fried