Escalopes of Salmon

Ingredients

• 1 medium salmon
• butter
• fish fumet
• white or red wine

Instructions

1. Lift the fillets from a medium salmon, divide them in two lengthwise and skin them.
2. Cut the half-fillets crosswise into escalopes of 100 grammes each.
3. Trim them into ovals and arrange them on a buttered dish.
4. Season them.
5. Poach them with fish fumet and white or red wine, according to the final treatment intended.