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Article: Serve salmon with a leap of imagination; Salmon with red peppercorns, chervil, creme fraoche and Puy lentils.
- Article from:
- The Evening Standard (London, England)
- Article date:
- June 23, 2004
CopyrightCOPYRIGHT 2004 Solo Syndication Limited. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Byline: CARINA COOPER
Preparation: 7 minutes.
Cooking: 25 minutes.
Serves 1-2 2 fillets of salmon, wild or organic if possible 4 shallots, finely chopped
1 knob of unsalted butter
1 teaspoon of red peppercorns
1 dessertspoon of creme fraoche
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