You all know how to peel red peppers I’m sure. Char them over a flame or under a grill, then put them immediately in a plastic bag and allow them to cool, and the skin slides off easily. Do not make the mistake a well known cookery writer once made, in front of a large audience, of trying to peel them straight from the flame. She was unable to do a book signing for me as we had no gloves to cover the Acriflex. The egg white gives a bit more body to the sauce.
Peel the peppers and purée them with the garlic cloves and a pinch of salt until smooth, add the egg white and process again. Season the salmon and poach it covered in the stock and wine. Remove fish, reduce stock and add the red pepper mixture, heat through gently and serve with fish.
© 1998 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.