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Ingredients
Method
- 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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