Escalopes of Fresh Salmon Marinated with Basil

Escalopes de saumon frais, mariné à I’huile de basilic

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Preparation info

  • For

    two

    people
    • Difficulty

      Easy

    • Ready in

      20 min

Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

  • About

Ingredients

  • 300–400 g (10½–14½ oz) very fresh tail-cut of salmon
  • 200 g (7 <

Method

  1. Ask your fishmonger to fillet a tail cut of salmon weighing 300–400 g. If he won’t, scale the tail yourself and remove the fillets, cutting through the skin down either side of the backbone and then repeating on the stomach side. Remove any little bones from the base of the