Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 6 \N | Salmon steaks; 3/4 inch thick |
| 4 ounces | Sliced mushrooms |
| 4 tablespoons | Butter; melted |
| 5 fluid ounce | Double cream |
| 1 teaspoon | Lemon juice |
| 1 teaspoon | Dried tarragon |
| \N \N | Salt and freshly ground pepper |
Place the salmon steaks in a large, shallow, greased baking dish. Season with salt and pepper. Surround the salmon with the sliced mushrooms. Whisk together the melted butter, lemon juice, tarragon and cream in a bowl. Pour the sauce over the salmon and mushrooms.
Place under a hot grill, 4 inches from the heat source, and grill for 7- 8 minutes. Do not turn! Serve at once, spooning the pan juices over each portion.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.