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4
Medium
By Ian McAndrew
Published 1989
Place a slice of foie gras, about 5 cm/2 inches square X 4 cm/1½ inches thick, in the middle of each slice of salmon. Season well and wrap the salmon around the foie gras to make four parcels. Heat the oil and half the butter in a pan and sauté the parcels gently for about 4 minutes, turning only once (the fish should only be slightly coloured). Remove the salmon from the pan a