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** British Measurements **
4 Ribs celery; chopped
1 Carrot; peeled & chopped
1 sm Onion; peeled & chopped
1 bn Fresh basil; leaves stripped
. from stalks
6 Salmon cutlets or steaks
. about 4oz each & 1 inch
. thick
3 fl White wine
4 fl Water
Salt & pepper to taste
1 ts Lemon juice
1/2 oz Butter; unsalted
Salt & pepper to taste
** British Measurements **
Spread all the vegetables over the bottom of a large flameproof dish, bed
the salmon cutlets into the vegetables and cover them with half the basil.
Reserve the remaining basil.
Pour over the wine and water, season, bring to a boil, cover and simmer for
10 minutes. Place the salmon on a warmed serving dish.
Bring the liquid back to the boil and simmer for 5 minutes. Strain into a
liquidizer. Add the cooked and uncooked basil, and puree. Place in a pan,
bring to the boil and reduce by half, until thickened.
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