Pan Fried Salmon with Creamy Tarragon Sauce
Makes 2 servings
Prep time : 15 minutes
Cook time : 20 minutes
This creamy tarragon and dill sauce is the perfect counterpoint for the rich, buttery texture of the pan-fried Scottish Salmon.
- 2 Scottish Salmon fillets, skin on
- 2 tbsp olive oil
- 2 tbsp butter
- Freshly ground black pepper
- 300ml double cream
- 4 tbsp chopped fresh tarragon
- 2 tbsp chopped fresh dill
- 170g baby sweetcorn, blanched
- 120g mangetout, blanched
- 220g broccoli, blanched
For the Scottish Salmon, heat the olive oil and butter in a pan and season the salmon with salt and freshly ground black pepper. Lay the Scottish Salmon skin-side down in 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 tarragon 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 Scottish Salmon onto a serving plate and arrange the blanched vegetables alongside. Pour the cream sauce around the edge of the plate.