SALMON IN A MUSTARD DILL SAUCE

From Daily Mail
Serves 4, all phases

4 thick pieces of salmon, weighing around 200g (7oz) each
2 shallots, chopped
1 tbsp mild mustard
6 tsp virtually fat-free fromage frais
Finely chopped dill
Salt and black pepper

Put salmon in the freezer for a few minutes so you can cut it into thin 50g (1¾ oz) slices then fry in a non-stick frying pan for one minute on each side. Remove and keep warm.

Brown the shallots in the same frying pan, cover with the mustard and fromage frais and allow to thicken for five minutes over a gentle heat.

Return salmon to the pan with dill, salt and pepper for a few seconds, then serve.

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