Salmon Escalope with Horseradish

 

For 4 servings

• 800 g salmon
• 1 fresh horseradish root
• A few leaves of fresh chervil
• 100 ml Noilly Pratt vermouth
• 2 French shallots, chopped
• 75 g butter
• Juice of 1 lemon
• Salt and pepper

1. Lift the salmon fillets, remove the skin and cut into cutlets; Reserve.
2. Grate the horseradish and chop some of the chervil.
3. Reduce the vermouth with the shallots; whisk in the butter, constantly stirring the mixture in a circular motion.
4. Season with salt, pepper and lemon juice.
5. In a Teflon skillet, cook the salmon cutlets for 4 minutes.
6. Arrange the salmon cutlets in a large serving platter; sprinkle with grated horseradish, chopped chervil, salt and pepper and warm in the oven for a few minutes.
7. Pour the vermouth butter around the fish; garnish with chervil leaves.

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