Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 4 \N | 175 g; (6oz} salmon steaks |
| 15 grams | St Ivel Gold Light; (0.5oz) |
| 15 grams | Plain flour; (0.5oz) |
| 300 millilitres | Semi-skimmed milk; (0.5pt) |
| 15 \N | Ml; (1-2tbsp) chopped, (15 to 30) |
| \N \N | ; fresh tarragon |
| \N \N | OR |
| 5 \N | Ml; (1-2tsp) dried, (5 to 10) |
| \N \N | ; tarragon |
| 50 grams | Reduced-fat Cheddar cheese; finely grated (2oz) |
| \N \N | Salt & freshly ground black pepper |
| \N \N | Fresh tarragon sprigs and orange or lemon; to garnish |
| \N \N | ; wedges |
FOR THE SAUCE
Grill the salmon steaks under a preheated medium grill for about 5 minutes each side, turning once, until the fish is just cooked and the flesh is just beginning to flake.
Meanwhile make the tarragon sauce. Place the St Ivel Gold Light, flour and milk in a saucepan. Heat gently, whisking continuously , until the sauce comes to the boil and thickens. Simmer gently for 3 minutes, whisking.
Remove the pan from the heat.
Stir in the tarragon, cheese and seasoning and mix well. Adjust the seasoning before serving.
Serve the grilled salmon steaks with the tarragon orange or lemon wedges.
Serve with a selection of seasonal vegetables.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.