PAN FRIED FILLET OF SALMON WITH PRAWNS AND BACON

courtesy of David McKendry -Chef, Taymouth Castle Restaurant

INGREDIENTS
150gms salmon fillet
50gms peeled prawns
50gms bacon
50gms butter
Seasoned flour
Pinch of slat & pepper
Lemon and watercress to garnish

METHOD
Dip the salmon in seasoned flour then pan fry in the butter and oil until cooked. Remove from pan. Add to the [an, bacon and prawns, lightly sautée and pour over the salmon. Garnish with watercress and lemon.