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Ingredients
Method
- 1 tbsp olive oil
- 1 tbsp butter
- 85g salmon fillet
- Salt and pepper
- 150ml double cream
- 150ml fish stock
- 2 tbsp chopped tarragon
- 2 tbsp chopped dill
- Take your pan, and add the butter and olive oil - along with plenty of salt and pepper - and get it over a moderate heat. Once hot, lay the fish skin-side down on the pan, and fry for about 5 minutes (try not to move the fish too much). Flip it over, and cook for another 3-4 minutes, then set aside.
- Place the fish stock and cream into a saucepan, and bring to a gentle simmer. Reduce the mixture for about 5 minutes, and then stir in the fresh herbs, along with some seasoning. Serve the fish on a plate with a good drizzle of the sauce, and your favourite green veg on the side.
30 mins
1 serving
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