Cut thick tranches of salmon and dry fry or griddle until browned but not cooked all the way through. Fry the shallots in the butter until softened and add the sauternes. Boil until 1/5 remains, add the stock and mix well. Strain and whisk in the cream. Shred and deep fry the potato and serve the salmon garnished with the potato shreds and dill. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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