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Ingredients

• 250ml / 8 fl oz Rosé wine
• 125ml / 4fl oz Water
• 4 slices Lemon
• 1 Carrot, peeled and coarsely chopped
• 1 teaspoon White peppercorns (whole)
• 1 Blade mace
• ½ Vanilla pod, sliced down centre (optional)
• 1 tablespoon Sunflower oil
• 25g / 1oz Finely chopped shallots
• 4 Salmon fillets (about 200g / 7oz each)
• ¼ teaspoon Sea salt
• ¼ teaspoon Coarsely milled black pepper
• 100ml / 4 fl oz Double cream
• 1 tablespoon Pink peppercorns, lightly crushed

Description

This Is Something I Created While On Holiday In Scotland, Using Locally Caught Salmon Together With Some Rosé Wine We Were Drinking On One Of Those Rare Summery British Evenings.

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