Escalopes are thin, broad slices of meat, poultry and in this case, fish. They cook amazingly quickly and are one of my favourite dinners to prepare when i've had a day too crazy to take my chances with take out but I'm feeling a bit too fragile to throw myself into the preparation of a fussy meal.  A glass of wine with this, some simple boiled potatoes or tender, well seasoned lentiles, and maybe a plate of mascarpone topped with tart berries, dusted with icing sugar, at the end, make a meal that is the culinary equivalent of  soul soothing balm for delicate end-of-the-day constitutions.

Pin bones are the fine, single bones you’ll find running down the centre of a whole fillet side. You can remove them easily with a pair of clean eyebrow tweezers, if you find them bothersome.

This super quick supper or dinner doesn't need fancy ingredients but is decent enough for company, if you're so inclined, yet so undemanding that preparing it even after a hard day at the office won't tax your already frazzled nerves. And, it definitely beats the fins off greasy shop bought chips and fish, covered in an armour-like coating of batter, any day.

Preparation: 10 mins       Cook: 10 mins       Serves: 4   

2 Tbsp light vegetable oil                      
600 g skinned salmon fillet, pin bones removed and sliced into 12 escalopes (50 g each)                     
Salt and white pepper to taste
4 tbsp butter   
2  Tbsp chopped gherkins                   
2 tbsp chopped well drained capers   
Lemon juice from 1/2  a large lemon
1/2 teacup dry white wine or white vermouth 
2 Tbsp c
hopped fresh parsley      

  • Heat the oil in a large heavy, preferably non-stick pan. When almost smoking hot, lightly season both sides of the escalopes before briefly searing on both sides. The inside should still be pink. Take care not to overcook. You may have to do this in batches. Ensure that the pan is sufficiently reheated for each batch.
  • Put 3 escalopes attractively on each serving plate. Return the same pan to the heat and add the butter. When butter melts and stops foaming, add the gherkins and capers. Toss over high heat, to allow the butter to brown.  After about 2 minutes.add the lemon juice and wine and boil down until 2/3 of liquid remains.
  • Add the parsley and season to taste. Turn off heat and pour butter mixture over the escalopes on each plate. Serve immediately with boiled potatoes and lemon wedges.
Drink suggestion :  A glass of New Zeeland dry Riesling  goes nicely with this too