Pan Seared Salmon with Creme Fraiche Tartare Sauce
Fresh Salmon Fillets floured and fried before being served up with a creme faiche tartare sauce.
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 6 | Fresh Salmon,Fillet | Main | Fry | Less than 30 minutes |
Ingredients
- ½ x 15ml spoon olive oil
- 2 x 450g packs skinless boneless salmon fillets
- 2 x 15ml spoon plain flour
- Salt and freshly ground black pepper
- Tartare Sauce
- ½ x 500ml tub creme fraiche
- 2 x 15ml spoon capers, roughly chopped
- 3 x 15ml spoon gherkins, roughly
- 20g pack chives, finely chopped
- 20g pack flat leaf parsley, finely chopped
- salt and freshly ground black pepper
Method
Lightly rub the inside of a griddle pan with the oil, then place over a moderate heat until hot. Combine the flour and seasoning and use to dust the salmon fillets. Then place in the griddle pan and cook for 10-15 minutes, turning halfway through cooking.
In the meantime make the tartare sauce by combining together all the ingredients. Serve this with the salmon, smashed new potatoes and a crisp green salad.
