Salmon Quenelles

Preparation info
  • Serves

    8

    • Difficulty

      Easy

Appears in

By Kit Chapman

Published 1989

  • About

Ingredients

  • 225 g (8 oz) salmon cut from tail end
  • salt
  • 6–8 eg

Method

To make the sauce, sauté the shallots in 25 g (1 oz) of the butter until transparent. Add the white wine and reduce until almost dry (until the butter shows again). Stir in the flour and add the fish