Fried Salmon with Tarragon Cream Sauce
Fried Salmon with Tarragon Cream Sauce



  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 salmon fillet
  • Salt and pepper
  • Blanched asparagus, to serve
  • For the Sauce
  • 150ml heavy cream
  • 150ml fish stock
  • 2 tbsp chopped tarragon
  • 1 tbsp chopped dill
  • Heat the olive oil and butter in a pan, and season the fish well. Lay the fish, skin side down, in the pan, and cook for 5 minutes. Flip over, and cook for a further 3-4 minutes, or until done to your liking.
  • Make the sauce by combining the cream and stock in a saucepan, and bringing to a gentle simmer. Reduce the mixture for a few minutes, then stir in the fresh herbs, and season well. Serve the fish alongside the blanched asparagus, and pour the sauce over the top.
1 hour 30 mins
2 serving

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