4 middle cuts of salmon (7 oz/200 g each)
lemon juice
3 tbsp olive oil
salt
pepper
1/2 pint (250 ml) orange juice
3 tbsp pernod
1 orange, unwaxed
2 tbsp butter
dill for decoration
lemon juice
3 tbsp olive oil
salt
pepper
1/2 pint (250 ml) orange juice
3 tbsp pernod
1 orange, unwaxed
2 tbsp butter
dill for decoration
method
1. Wash and dry the salmon and sprinkle with the lemon juice. Heat the olive oil in a frying pan and brown the salmon for approximately 4 minutes on each side. Season with salt and pepper.
2. Heat the orange juice and pernod in a smaller pot. Wash the orange and scrape off the peel. Add the butter and the peel to the orange juice and let it steep for approximately 4 minutes.
3. Shortly before it is ready, season with salt and pepper. Arrange the salmon on the plates, pour the sauce over and decorate with the dill. Pasta makes an ideal accompaniment
2. Heat the orange juice and pernod in a smaller pot. Wash the orange and scrape off the peel. Add the butter and the peel to the orange juice and let it steep for approximately 4 minutes.
3. Shortly before it is ready, season with salt and pepper. Arrange the salmon on the plates, pour the sauce over and decorate with the dill. Pasta makes an ideal accompaniment
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