Ingredients
- 500ml/18fl oz fish stock
- 1 bay leaf
- pinch black peppercorns
- 1 sprig dill
- salt and freshly ground black pepper
- 400g/14oz salmon fillet
- 2 tbsp chopped chives
- 1 tbsp chopped chervil (or parsley)
- 1 lemon, juice and zest
- green Tabasco, to taste
- 200g/7oz clarified butter (250g/9oz unsalted butter, melted, with the solids strained off), softened
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