Salmon with Mustard and Brandy Sauce

Ingredients:

1oz unsalted butter

4 x 6oz salmon fillet

Skinned boned and cut into 1inch cubes

2bsp plain flour

1 shallot finely chopped

1 clove garlic crushed

1lb button mushrooms

Trimmed wiped and cut in half

2tsp brandy

1tbsp Dijon mustard

7.5 fl oz double cream / 225ml

4tbsp water

1tbsp chopped parsley

Salt & freshly ground pepper

Method:

1. Heat half of the butter in a large frying pan. Toss the cubes of salmon in the plain flour, shake off any excess, then fry gently until lightly golden, but not cooked through. Remove from the pan with a slotted spoon.

2. Add the shallot to the pan with the rest of the butter, and cook gently for two minutes. Add the garlic, cook for 30 seconds. Add the mushrooms, cover with a lid and cook for five minutes , or until soft. Remove the lid, turn up the heat and cook, stirring until the mushrooms start to sizzle.

3. Add the brandy, mustard, cream and water. Bring to the boil, stirring constantly, scraping any sediment from the bottom of the pan. Stir in the salmon and parsley. Season with salt and pepper.

Submitted by Recipease