Friday, 19 August 2011

griddled salmon with a tarragon sauce

Morrisons, our nearest supermarket with a fish counter, were advertising half price salmon - so - salmon it is! I bought too much creme fraiche for the mackerel pate the other day so that needed to be used, matched with the tarragon in the garden, about to run to seed. The result is a deliciously flavoursome, sharp, aniseedy dish that was very nicely accompanied by new potatoes and broccoli. The two youngest were out at the 'credit-crunch' fayre (99p a ride) so only the eldest to feed; enjoyed the salmon but allegedly allergic to the sauce! Amazing that he can know that without the slightest taste.

serves 2 (but the sauce could be stretched to 4 with a little extra cream)

  • 2 fillets salmon, oiled and seasoned with salt and pepper
  • 1 small red onion, finely chopped
  • 1 clove of garlic, crushed
  • 1 glass of dry white wine
  • 150g creme fraiche
  • about 1tbs of fresh tarragon, finely chopped
  • a squeeze of lemon juice
  • 25g butter (slightly salted)
  • a splash of olive oil
  1. griddle the salmon over a medium heat, on a dry pan, until cooked through
  2. heat the butter gently and add the onion, cook until translucent
  3. add the garlic and cook for a few seconds
  4. add the wine and reduce gently by about two thirds
  5. add a squeeze of lemon (not too much)
  6. add the creme fraiche and heat through
  7. throw in the tarragon and mix
  8. season to taste

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