Ingredients
- 4 salmon steaks, each 225g, skinned and pin boned
- 1 litres fish stock
- 50 g butter
- 50 g plain flour
- 300 ml chicken stock
- 50 g button mushrooms, peeled and stalks removed
- 4 egg yolks
- 2 tbsp double cream
- 1 pinches nutmeg
- 1 pinches black pepper
- 0.5 lemons
Description
Stylish Yet Simple, Alan Coxon's Classic French Poached Salmon And Moreish Mushroom Sauce Makes A Delightful Dish For Any Dinner Party
UK TV
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