Creamy Poached Salmon with Tarragon
- 1 lemon, zest only
- 200g crème fraîche
- Small pack of tarragon, leaves chopped
- 1 crushed garlic clove
- 400g trimmed and halved green beans
- 4 quality salmon fillets
- New potatoes, cooked, to serve
- Mix the crème fraîche, tarragon, lemon zest, garlic, and squeeze of lemon juice in a bowl. Season to taste, and set aside. Bring a shallow pan of salted water to a simmer and cook the beans for 3 mins, then remove and refresh under cold water. Toss into the crème fraîche mixture.
- Turn the pan of water down to a very gentle simmer, and add the salmon fillets to poach for 10 mins. Remove from the pan, drain on kitchen paper, then season and serve with the creamy beans and new potatoes. Delicious!
15 mins
4 serving