This is episode one for 2021 and is a cracking main course made with Salmon and a lovely creamy Vermouth sauce presented on a bed of Basmati rice.

Ingredients

2x Salmon fillets

300ml fish stock

100ml double cream

40ml sweet Vermouth (Martini Bianco)

40g salted butter

1 tablespoons squeezed lemon

2 tablespoons chopped flat leaf parsley

Method

Heat stock half the cream and vermouth in a med heat bring to the boil let it bubble stirring occasionally. Reduce by 100ml.

Add remaining cream, butter and lemon juice. simmer till sauce thickens stir in the chopped parsley.

author

Born in February 1960 Philip had a great idyllic childhood and loving parents. His mother Rita was a great cook and Philip learned a lot from his mother. Rita was not shy to try different types of food. Philips childhood was spent cruising and foreign holidays so he was able to appreciate various foods and tastes from different countries.

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