Escalope of salmon with basil

I was inspired by Chef Marco Pierre White’s recipe. It takes 10 minutes to prepare and 20 minutes to cook. The ingredients I used are:

• 400g wild sockeye salmon, cut into 4 fillets of 100g each

• Lemon juice (1 lemon)

• White pepper

• Salt

For the basil sauce:

• 40g butter

• 2 shallots, finely chopped

• 15 basil leaves, julienned

• 40ml white wine vinegar

• 120ml fish stock

• 60ml double cream

Method:

1. Add 25g butter to a pan on medium heat and toss the shallots and let them cook until translucent.

2. Add the basil in and after a few seconds add the white wine vinegar in. Let it cook until all the liquid has been absorbed.

3. Pour the fish stock in and let it come to a boil.

4. Add the double cream in and let it come to a boil.

5. Toss 15g of butter in, stirring occasionally until sauce has thickened. Set aside and keep warm.

6. Season the salmon fillet with salt and white pepper and dry fry in a pan on high heat, until crispy skin.

7. Place the salmon in a plate and pour the sauce all around. Season with lemon juice. Enjoy!