Name: Escalopes of Fresh Salmon Marinière (Escalopes de saumon frais en marinière)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: For two people
Cuisine: French
Ingredients: 2 handsome Dublin Bay prawns; 2 fresh salmon escalopes of 100 g (3½ oz) each (these are skinless and look like neat veal escalopes); salt, freshly-ground pepper; 110 g (3¾ oz) butter; the white part of 2 leeks; 2 scallops; 1 shallot, chopped; 1 tablespoon dry vermouth; 8 mussels; 150 ml (¼ pint) dry white wine – Burgundy or Pouilly fumé; 1 bunch of chervil leaves (with stalks removed)

Preparation info

For
two
people

Difficulty
Medium
Ready in
35 min

Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

About

Ingredients

2 fresh salmon escalopes of 100 g (3½ oz) each (these are skinless and look like neat

Europe
France
Fish course
Pescatarian
Gluten-free
Mediterranean

Method

Scrape and clean the mussels and wash them well. Put them in a saucepan with one tablespoon of water. Cover the pan and place it over a fierce heat to open the mussels. Shake the pan frequently. They should cook very quickly. When they are all open remove one shell from each mussel. Keep the mussels and their juice on one side.
Shell and wash the two scallops (

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