Salmon Escalopes

Ingredients

• 1 medium salmon
• butter
• fish fumet (concentrated fish stock)
• white or red wine
• salt and pepper

Instructions

1. Fillet a medium salmon and remove the skin. Split each fillet lengthwise into two halves. Cut these half-fillets crosswise into escalopes weighing approximately 100 grams each. Pare them into neat ovals.
2. Arrange the escalopes on a buttered dish, season with salt and pepper, and poach them gently in fish fumet (concentrated fish stock) and white or red wine, the choice of wine depending on the final garnish and sauce to be served.
3. These escalopes accept the same garnishes as sole or brill fillets.