Pan-fried salmon with tarragon and cream sauce
An average of 3.0 out of 5 stars from 2 ratings
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 1
- Dietary
- Egg-freeGluten-freeNut-free
Ingredients
For the pan-fried salmon
- olive oil: 1 tbsp olive oil
- butter: 1 tbsp butter
- salmon: 85g/3oz salmon fillet
- black pepper: salt and freshly ground black pepper
For the tarragon cream sauce
- double cream: 150ml/5fl oz double cream
- stock: 150ml/5fl oz fish stock
- tarragon: 2 tbsp chopped fresh tarragon
- dill: 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.
