Supreme of salmon with sauce reine mary

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By: Alan Coxon From: Market Kitchen

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This recipe is classed as easy

Rating 4.25 / 5 (4 votes)

Prep time:
30 min
Cook time:
20 min
Serves:
4

Stylish yet simple, Alan Coxon's classic French poached salmon and moreish mushroom sauce makes a delightful dish for any dinner party

Method

1. Poach the salmon in the fish stock for about 7 minutes, until tender. 2. For the sauce, melt the butter in a medium saucepan and stir in the flour. Cook for a couple of minutes, and slowly add the stock. Cook for 2 minutes more. 3. Stir in the mushrooms and cook for a further 2 minutes. Remove from the heat. 4. Combine the egg yolks with the double cream and stir into the sauce. Season to taste with salt and freshly ground black pepper and a squeeze of lemon juice. 5. Serve the salmon with the sauce.

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