Bacon adds a new dressing to the taste of Loch Duart Scottish salmon.
Preparation time: 25 minutes
4 x 175g (6oz) salmon fillets
65g (2½oz butter)
Sea salt and black pepper
250g Small cubes of bacon
2 Little Gem lettuces, finely shredded 200ml
(7 fl oz) vegetable, fish or chicken stock
225g (8oz) fresh or frozen peas
2 tablespoons double cream (optional)
3 tablespoons chopped fresh parsley
Freshly squeezed lemon juice
- Preheat the grill. Melt 25g (1oz) of the butter in a small pan and brush over the salmon. Season generously.
- Line a grill pan with foil, then place the salmon under the grill for about 3-4 minutes per side, then cover and keep warm.
- While the salmon is cooking, heat a frying pan and add the lardons. Turn down the heat and stir for 2-3 minutes until the fat starts to run.
- Add the shredded lettuces and stir for a minute to coat with the fat. Pour in the stock, season and bring to the boil, then turn down the heat and simmer, uncovered, for 3 minutes.
- Add the peas, cream (if using) and parsley, give the pan a good shake while it comes to the boil, and add the remaining butter. Let this melt into the ‘stew’, simmer for 2 minutes and add a squeeze of lemon juice.
- Serve with the grilled fillets.