Salmon Fillets with Tarragon Wine Sauce
This salmon recipe contains fried salmon fillets and a tarragon white wine sauce prepared in a sauce pan.
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 4 | Fresh Salmon,Fillet | Main | Fry,Pan | 30 mins to 1 hour |
Ingredients
- 50g butter
- 4 fresh or frozen salmon fillets, skinned
- 25g shallots, finely sliced
- 25g plain flour
- 300ml milk
- 2 x 15ml spoons double cream
- 2 x 15ml spoons white wine
- 15ml spoon freshly chopped tarragon
- salt and freshly ground black pepper
- sprigs of fresh tarragon to garnish
Method
Melt 25g of the butter in a frying pan. Add the salmon fillets and fry over a moderate heat for 12-15 minutes if using fresh, or 25-30 minutes if the fillets are frozen. Turn the fish occasionally.
Melt the remaining butter in a saucepan, add the shallots and cook gently for 2-3 minutes to soften. Stir in the flour and cook for 1 minute. Remove the pan from the heat and gradually blend in the milk.
Place the pan back over the heat and bring quickly to the boil, stirring continually, until the sauce is thickened and smooth.
Stir in the cream, wine and tarragon, and add seasoning to taste.
Serve the salmon fillets with the sauce and garnish with sprigs of fresh tarragon.
