Stopping at the fish stall she spotted fresh darnes of salmon which would be perfect. At the vegetable market she filled a paper bag with handfuls of green beans.
‘Salmon with Coriander and Lime’
You will need:
4 salmon darnes
Oil for frying
50g unsalted butter
1 tbsp flour
1 tsp ground coriander
Pan fry the salmon darnes in a little oil over a medium to high heat
Cook the green beans in a pan of salted water
Meanwhile zest and then juice the lime.
Melt the 50g butter in a saucepan over a low heat, add the flour and use a wooden spoon to mix into a paste (roux).
Add the ground coriander and lime zest and mix well.
Turn up the heat to medium high and add the lime juice.
Keep stirring and then slowly add in the cream.
Bring to a gentle simmer for a minute or so.
Serve the salmon with a little of the sauce on top with buttered and seasoned green beans on the side.
And that was it. One last sleep in Fiona’s apartment and it was time to say goodbye to Paris.