Salmon with White Wine, Bay Shrimp and Swiss

Salmon Fillet, skin on, size to suit, but thick rather than thin.
White Wine
Worchester Sauce
Bay Shrimp
Swiss Cheese (Use a good quality like Jarlsburg)
Butter
Fresh Ground Pepper

Start with your Salmon filet, and make a shallow plate by folding the sides of
Heavy Duty tin foil slightly taller and bigger than the fillet. Place your fillet
skin side down in the foil plate. Place some knobs of butter on the fillet Grind
fresh Black Pepper to taste Pour White wine around the fillet. Enough to half way
cover the fillet. This is a good time to pour yourself a glass too ! Add a few
drops of Worchester sauce into the wine (Not too much, the stuff can be over
powering) BBQ on High Carefully Place the foil plate with the salmon on the BBQ
and close the lid. Cook until it is about half done and no more. Place enough bay
shrimp on top of the salmon to cover it well. Put enough grated Swiss Cheese over
the Bay shrimp to cover the shrimp The wine should be bubbling nicely at this
point but not gone. Close the BBQ Lid and turn off the BBQ. The cheese will melt
and the salmon will continue cooking in the hot wine. The skin of the salmon will
stick to the foil when you serve it (this is a good thing). Use a spatula and
take out individual pieces. Spoon the remaining sauce over the salmon on the
individual serving plates, Or the whole piece on a serving platter.

Serve with fresh Asparagus or a nice green salad. Oh and more chilled white
wine !!!!

>From the personal home recipes of G Liddell. Enjoy !



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