Grilled salmon with curly kale & a Noilly Prat sauce

Treat your salmon fillets to a touch of luxury with this creamy, rich sauce - by Rick Stein

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  Servings
  • Prep
    20 mins
  • Cook
    10 mins
  • Serve in
    30 mins

Ingredients

  •   4 x 175-200g/6-8oz pieces thick salmon fillet, skinned
  •   50g butter Butter butt-err Butter is made when lactic-acid producing bacteria are added to cream and churned to make an… ,melted
  •   140g curly kale Kale kay-el A member of the cabbage family, kale comes in two forms: kale, which has smooth leaves, and… , shredded
  •   steamed waxy new potatoes New potatoes n-ew po-tate-oes New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and… , to serve
  •   600ml fish stock
  •   4 tbsp double cream
  •   4 tbsp Noilly Prat (dry white vermouth )
  •   85g chilled unsalted butter, cut into small pieces
  •   1 tsp fresh thyme leaf

Instructions

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