Pan-fried salmon with tarragon and cream sauce
By Alex Mackay
From Ready Steady Cook
Ingredients
For the pan-fried salmon
- 1 tbsp olive oil
- 1 tbsp butter
- 85g/3oz salmon fillet
- salt and freshly ground black pepper
For the tarragon cream sauce
- 150ml/5fl oz double cream
- 150ml/5fl oz fish stock
- 2 tbsp chopped fresh tarragon
- 1 tbsp chopped fresh dill
To serve
Method
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.
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.
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.
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