Try this Poached Fillet of Wild Salmon with a Tarragon Glaze recipe, or contribute your own.
Suggest a better descriptionIn 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. Posted to Digest bread-bakers.v097.n,
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Serving Size: 1 Serving (172g) | ||
Recipe Makes: 4 servings | ||
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Calories: 349 | ||
Calories from Fat: 268 (77%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29.8g | 40 % | |
Saturated Fat 11.5g | 57 % | |
Monounsaturated Fat 12.8g | ||
Polyunsanturated Fat 4.4g | ||
Cholesterol 1268.9mg | 390 % | |
Sodium 51.8mg | 2 % | |
Potassium 116.8mg | 3 % | |
Total Carbohydrate 3.9g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 3.9g | ||
Protein 16.3g | 23 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 349
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