Ingredients:     1 cup fish stock
1 cup of dry white wine
1 cup of sweet white wine
1/2 star anise
2 ounces sweet butter
1 ounce garden balm (lemon balm or melissa) leaves
8 slices lime
8 escalopes of salmon (2 ounces each)
lemon salt
salt and freshly ground pepper

To Serve 4:

Reduce the fish stock and the white wine together with the anise to 1/3. Remove the anise
and work into the stock the cold butter, a little at a time. Season with salt and pepper.

Put aside 8 leaves of garden balm for decoration, blanch the rest quickly in boiling water, chill,
drain, and chop finely. Place the lime slices in the sauce and let them draw a few minutes.

Season the salmon with lemon salt and finely ground pepper.  Fry quickly in a very warm non-stick
 pan and place on warm plates. Remove the lime slices, and stir the balm leaves into the sauce. Pour
the sauce over the fish, place the lime on top and decorate with the balm leaves.

Enjoy this delicate dish with crisp salad greens, steamed asparagus or spinach, and tender freshly
steamed rice.

Enjoy!

Willy Wyssenback,
Continental,
Oslo, Norway