Salmon Fillet with Shallot, Pea and Tarragon Sauce

Skinless salmon fillets prepared with a sauce of shallot, pea, tarragon and creme fraiche.

Recipe Information:

Serves:	Salmon Portion	Course	Cooking Method	Preparation Time:
4	Fresh Salmon, Fillet	Main	Fry, Griddle, Pan	Less than 30 minutes

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.