Recipe - Salmon In Champagne With Rosemary And Pan Roasted Cherry To

1 tablespoon Oil
4 ounce Cream cheese
2 tablespoon Dill; chopped
Lemon juice
Salt and pepper
Filo pastry
2 ounce Butter; melted
4 3 ounce salmon steaks; boned
and skinned

FOR THE SAUCE
2 ounce Shallots; chopped
4 ounce Unsalted butter
2 ounce Double cream
1 ds White wine vinegar
1 Glass white wine
2 tablespoon Dill; chopped
Black pepper

Preheat oven to 220C (Gas 7). Heat oil and seal the "bone side" of the
salmon. Take out and leave to cool.

Mix the cheese with the dill, lemon juice, salt and pepper.

Lay a sheet of filo pastry on the table and brush with melted butter. Fold
it in half and place a quarter of the filling on the pastry with the salmon
on top and fold pastry, making a parcel, cutting away any extra.

Brush with the melted butter and place on baking sheet. Repeat with
remaining 3 salmon steaks.

Bake in oven for 1520 minutes,

To make sauce: Cook the shallots in 1 ounce butter; add the wine and reduce
the heat.

Add double cream. Bring to the boil and add white wine vinegar. Take 8oz
cold butter and chop. Whisk into cream mixture and season.

Lastly, add the dill and serve.

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Carlton Food Network http://www.cfn.co.uk/

Posted to CHILEHEADS DIGEST V4 #, converted by MM_Buster v2.0l.