Salmon with parsley and dill sauce

Instructions

1. Melt a little butter in a medium frying pan over medium heat. Add the eschallot and cook, stirring, for 2 minutes, or until softened. Stir through the wine and bring to a simmer. Cook, until reduced by half. Add the stock and simmer further until again, reduced by half. Stir through the cream and cook for a further 2-3 minutes. Season the sauce well with salt to taste, then stir through the herbs.
   
2. Meanwhile, heat a second frying pan over medium heat. Use a thin, sharp knife to remove the skin from the salmon, then slice into thin slices (escalopes), around 1-2 cm thick. Sprinkle the salmon with salt. Melt the remaining butter in the second pan, then pan-fry the salmon for 1-2 minutes each side, or until barely cooked (and a little raw in the centre).
   
3. Transfer the salmon escalopes to a serving platter, then pour over the sauce. Serve the salmon with parsley and dill sauce with lemon wedges on the side.