Salmon Fillet in a Bay Leaf Cream

Name: Salmon Fillet in a Bay Leaf Cream
Yield: Serves 4
Ingredients: 50 g/2 oz butter; 300 ml/½ pint white wine; 50 g/2 oz plain flour; 300 ml/½ pint double cream; 2 teaspoons dried or bottled green peppercorns; 2 teaspoons dried or bottled green peppercorns; 4 fresh bay leaves; about 675 g/1½ lb tail piece of salmon, filleted and skinned; good handful fresh dill; sea salt; black pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

About

This is a delicate summer dish. New potatoes make a perfect accompaniment, together with either really freshly picked peas or broad beans or frozen petits pois. Ask your fishmonger to fillet and skin the salmon for you.

Ingredients

50 g/2 oz butter
50 g/2 o

Fish course
Starter
Pescatarian
Summer

Method

Melt the butter gently in a heatproof casserole on top of the stove. Then remove from the heat and stir in the flour until smooth. Gradually stir in the white wine, followed by the cream. Season with salt and a little black pepper. Return to the heat and bring up to bubbling point, stirring all the t