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.
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
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.