4 fresh salmon fillets weighing
250 g./9 oz. - 3 tbsp. lemon juice - 50 g./2 oz. butter - 100
g./31/2 oz. spinach - 1 bunch chopped watercress - 3 tbsp. chopped
parsley - 2 tbsp. chopped chervil - 1tbsp. fresh chopped dill
- 150 g./5 oz. mayonnaise - salt - pepper
Arrange salmon fillets each on
a tin foil sheet, coat in lemon juice and half of melted butter,
add salt and pepper. Wrap up tin foil and bake at 200° for 10':
Remove salmon from tin foil, remove skin, arrange on a serving
dish and leave to cool. Sauce: pour some of the cooking juice
from the salmon into a small pan, add remaining butter, watercress,
parsley, spinach, dill and chervil and cook over a medium flame
for 3'. Blend entire mix, add lemon juice, salt and pepper.
Add mayonnaise, mixing in well. Pour over salmon fillets and
place in fridge until serving. Decorate with boiled scampi or
prawns and aromatic herbs.
N.B. Ingredients are given for 4 portions.
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 | Pinot
Brut Blanc de Blancs
Santa Margherita
Sparkling wine with dry,
velvety texture, with hint of almond. Dry bouquet with
hints of ivy and ultra-fine, lingering perlage.
Serve at:
8°-10° C.
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