Pan fried salmon with creamy tarragon sauce. This creamy tarragon and dill sauce is the perfect counterpoint for the rich, buttery texture of the pan-fried Scottish Salmon.
Recipe courtesy Bakkafrost Scotland
Prep time: 15 minutes
Cooking time: 20 minutes
Serves: 2
Skill level: Easy
Ingredients
2 Scottish Salmon fillets, skin on
2 tbsp olive oil
2 tbsp butter
Salt
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
Method
- 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.