Grilled salmon with kale vermouth sauce
Ingredients
- 4 x 175-200g/6-8oz pieces thick salmon fillet skinned
- 50g butter melted
- 140g curly kale shredded
- steamed waxy new potatoes to serve
- 600ml fish stock
- 4 tbsp double cream
- 4 tbsp dry white vermouth
- 85g chilled unsalted butter cut into small pieces
- 1 tsp fresh thyme leaf
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