Tarragon Purée with Salmon

1. 1

   For the tarragon purée: Finely chop the onion and sauté in butter until golden brown.

   10 min

2. 2

   Wash the tarragon, remove the stems. Add 300 grams of tarragon to the sautéed onion and simmer for 3-5 minutes.

   5 min

3. 3

   Use a hand blender to purée the mixture.

   2 min

4. 4

   For the caramelized tarragon: Add 100 ml of water to 200 g of sugar and boil for 10 minutes.

   10 min

5. 5

   When the syrup thickens slightly, add the remaining 300 g of tarragon and boil for 15-20 minutes.

   20 min

6. 6

   Remove the caramelized tarragon and arrange on a plate to cool.

   5 min

7. 7

   For the caramelized almonds: Sauté the almonds in a little butter for 1 minute, add the tarragon syrup, and leave for a few minutes.

   5 min

8. 8

   Cut the salmon into 4 pieces. Fry in a pan using parchment paper.

   10 min

9. 9

   Serving: Place the tarragon purée using a mold. Top with caramelized tarragon, then a piece of salmon, and again caramelized tarragon. Add the caramelized almonds.

   5 min

1 serving ≈ 263 g

Nutrition values are estimates. - means data is unavailable.