Pan-fried salmon with tarragon and cream sauce
Succulent pan-fried salmon is served with tender asparagus, sweet carrots, and an aromatic tarragon and dill cream sauce. The delicate anise flavour of tarragon pairs beautifully with the richness of the fish. Serve immediately while the salmon skin remains wonderfully crisp.
Ingredients
- Olive Oil15 ml
- Double cream50 ml
- Fish Broth50 ml
Instructions
3 steps- 1
For the salmon, heat the olive oil and butter in a pan and season the fish with salt and freshly ground black pepper. Lay the fish skin-side down into the pan and fry for 4-5 minutes, then flip over and cook for a further 3-4 minutes, or until golden-brown all over and cooked to your liking. Set aside on a warm plate.
- 2
For the sauce, place the cream and fish stock into a pan and bring to a gentle simmer. Reduce the mixture for 4-5 minutes, or until thickened slightly, then stir in the fresh herbs.
- 3
To serve, place the salmon onto a serving plate and arrange the blanched vegetables alongside. Pour the cream sauce around the edge of the plate.
Nutrition
1 serving ≈ 300 g
Nutrition values are estimates. - means data is unavailable.
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