Poached fillet of wild salmon with a tarragon glaze
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 250 | grams | Butter; (9 oz) |
| 3 | Egg yolks | |
| Half lemon; Juice of | ||
| 1 | small | Pack tarragon |
| 4 | tablespoons | Double cream |
| 4 | 250 g wild salmon fillets | |
| Splash white wine vinegar | ||
Directions
In a saucepan melt the butter. In a separate pan combine the egg yolks and lemon juice with a seasoning of salt and pepper. Whisk over a gentle heat till pale and mousse-like and then slowly incorporate the melted butter as you would for a mayonnaise.
Then chop the tarragon and stir in. Whip the cream lightly and fold in as well. Check the seasoning and set aside.
Pre-heat the grill. Place the salmon in a shallow pan and cover with cold water, add the vinegar and a generous seasoning of salt and bring to a gentle simmer.
Cook for 7-10 minutes and remove from the pan. Place each fillet on a heat proof plate and spoon over some of the sauce. Place this under the grill for one minute to brown. Serve. Converted by MC_Buster.
Posted to Digest bread-bakers.v097.n, converted by MM_Buster v2.0l.