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Salmon Fillet with Shallot, Pea and Tarragon Sauce

Recipe Information

Ingredients

• 2 x 250g packs skinless and boneless salmon fillet
• 15ml spoon olive oil
• 4 shallots, peeled and finely chopped
• 100g peas ( fresh or frozen) cooked
• 4 x 15ml spoons creme fraiche
• ½ x fish or vegetable stock cube dissolved in 4 x 15ml spoons boiling water
• 15ml spoon freshly chopped tarragon
• salt and freshly ground black pepper

Method

Brush the salmon fillets with a little olive oil and place presentation side down in a preheated griddle or frying pan for 5 - 6 minutes. Turn over and cook the other side for a further 5 - 6 minutes.

Meanwhile, heat the remaining oil in a small saucepan, add the shallots and cook gently for 10 minutes, stirring occasionally until tender but not browned.

Stir in the peas, creme fraiche , stock, tarragon and seasoning to taste. Simmer for 1 minute and serve with the salmon fillets.