Escalope of salmon with basil (Or: Yes, Marco; Yes, Marco; Yes, Marco)

On Saturday, Marco, Roger and I cooked one of the recipes from Marco Pierre White‘s book “White heat”. He is a renowned chef from England. This post’s title comes from the fact that he is a drill sergeant in the kitchen and likes to repeat his statements at a rapid fire pace (cook faster, cook faster, cook faster!) and the only accepted answer is “Yes, Marco; Yes, Marco; Yes, Marco”. You can imagine how my husband (Marco) loves to use this to his advantage.

We cooked Escalope of salmon with basil. It is as you might expect a salmon dish with a basil sauce:

Escalope of salmon with basil (Marco Pierre White)

The sauce is made from shallots, vermouth (a wine also known as Noilly Prat), fresh basil, fish stock, cream and butter. Yum.

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