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Salmon Fillets in Dill & Scallion Sauce

2 salmon fillets
1 pint fish stock
1 bunch of spring onions (scallions)
1 bunch dill weed or 2 teaspoons of dried
10 fl ozs double cream
Black pepper

Place salmon fillets in pan and add fish stock to two-thirds up
fish. (Add more stock as needed). Add spring onions sliced thinly
lengthways (only use last 2 inches) and dill weed chopped finely.
Bring to the boil, basting fish with stock from time to time. (Add
more stock if needed) Simmer for 15 minutes until salmon is done.
Remove salmon and keep warm.

Add any remaining stock and reduce until liquid starts to thicken.
Season with black pepper. Add cream and bring back to boil and
reduce until it reaches sauce consistency. To serve pour sauce
over salmon. Serve with French fries and sliced courgettes fried
in butter.

Serves 2

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