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Pan fried salmon with creamy lemon and peppercorn sauce
Serves 2
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Ingredients
- 2 skinless salmon steaks
- 1/2 pint single cream
- Flour
- 6 or so peppercorns
- Juice of half a lemon
- Half an onion
- Mixed herbs
- Sage
- Parmesan
- English mustard
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Method
- Cover both sides of the salmon in flour
- Fry in a little butter and olive oil over a medium to low heat turning once
- Remove from frying pan when light all the way through and keep warm in oven @ 100 deg
- Dice and fry the onion in the pan juices over a low heat
- When translucent add peppercorns, herbs, lemon juice and half a teaspoon of flour
- Simmer for 30 seconds before adding the cream
- After another 30 seconds or so add some parmesan (half a table spoon?)
- Add half a teaspoon of yellow english mustard
- Stir it up
- Remove salmon from oven and pour sauce over
- Serve immediately with mashed potatoe, peas and/or green beans