Tuesday, November 11, 2008
Salmon with Tarragon-Leek Sauce
This is another fabulously easy, very quick and jolly tasty salmon dish. I cut it out of a magazine about 100 years ago and I have no idea which one I am afraid.
Serve this again with some yummy creamy mashed potatoes and mange-tout.
You will need:
4 nice salmon fillets, skin on.
4 tablespoons butter
2 large leeks (white and pale green parts only), chopped
150ml cups dry vermouth
150ml cups whipping cream
1 tbsp chopped flat leaf parsley
1 tbsp chopped fresh tarragon or 1 teaspoon dried
All purpose flour
Additional chopped fresh parsley
And then u need to:
Melt 2 tablespoons butter in large frying pan over medium-low heat.
Add the chopped leeks and sauté until soft and transparent, about 15 minutes.
Add vermouth, turn up heat and boil until the liquid is reduced to 2 tablespoons, which should take about 5 minutes. Add the cream and boil until thickened to sauce consistency, this will take another 2 minutes or so.
Stir in the chopped flat leaf parsley and tarragon. Season to taste with salt and pepper. Pour the sauce into a jug or bowl and cover to keep warm.
Sprinkle the salmon fillets with salt and pepper and then dust them lightly with flour.
Melt the rest of the butter in the frying pan over medium-high heat. When hot add the salmon fillets, skin side down, to the pan and cook until opaque in center. About 80% of the cooking time should be on the skin side.
Once done transfer the salmon to warmed plates and spoon the sauce over each filet. Sprinkle with additional parsley and serve.