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Grilled salmon with curly kale & a Noilly Prat sauce
- 4 x 175-200g/6-8oz pieces thick salmon fillet , skinned
- 50g butter ,melted
- 140g curly kale , shredded
- steamed waxy new potatoes , to serve
- 600ml fish stock
- 4 tbsp double cream
- 4 tbsp Noilly Prat (dry white vermouth )
- 85g chilled unsalted butter , cut into small pieces
- 1 tsp fresh thyme leaves
Directions:View on BBC Good Food
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