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Pan-fried salmon with tarragon and cream sauce

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
by Alex Mackay

From Ready Steady Cook

Method


  1. 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.

  2. 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.

  3. 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.

Ingredients

For the pan-fried salmon

  • 1 tbsp olive oil
  • 1 tbsp butter
  • 85g/3oz salmon fillet
  • salt and freshly ground black pepper

For the tarragon cream sauce

  • 150ml/5fl oz double cream
  • 150ml/5fl oz fish stock
  • 2 tbsp chopped fresh tarragon
  • 1 tbsp chopped fresh dill

To serve

  • 3 asparagus spears, blanched
  • 1 handful carrot batons, blanched

Shopping List

Pan-fried salmon with tarragon and cream sauce

Fruit and vegetables

Cooking ingredients

Dairy, eggs and chilled

Meat, fish and poultry

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