Escalopes of Fresh Salmon Marinière

Escalopes de saumon frais en marinière

Preparation info

  • For


    • Difficulty


    • Ready in

      35 min

Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

  • About


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


  1. 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.
  2. Shell and wash the two scallops (