Salmon Escalopes with Marinière Sauce: Salmon Escalopes

• 6 salmon escalopes, each weighing about 150g
• salt
• 1 tbsp olive oil

Season the escalopes. In a large frying pan heat together the oil and butter. A few seconds after the foam has died away, put in the fish and cook over moderate heat for 3–4 minutes each side, depending on thickness. They should, I think, still be lightly raw in the middle. Divide the sauce between 6 hot plates and place an escalope on each.

Serve this with well-buttered Jersey Royals o