1. Melt 25g (1oz) of the butter in a frying pan. Place in the salmon fillets and fry over a moderate heat for 12-15 minutes if using fresh or 25-30 minutes if the fillets are frozen, turning occasionally. 2. Melt the remaining butter in a saucepan, add the shallots and cook gently for 2-3 minutes to soften. Stir in the flour and cook for 1 minute. Remove from the heat and gradually blend in the milk. 3. Place back onto the heat and bring quickly to the boil stirring continually until the sauce is thickened and smooth. 4. Stir in the cream, wine, tarragon and add seasoning to taste. 5. Serve the salmon fillets with the sauce and garnish with sprigs of fresh tarragon. Accompany with buttered new potatoes and stirfried shredded savoy cabbage mixed with strips of roasted red pepper. NOTES : A delicious supper dish for a special occasion.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (31g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 12 (86%)|
|Amt Per Serving||% DV|
|Total Fat 1.4g||2 %|
|Saturated Fat 0.9g||4 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 5.1mg||2 %|
|Sodium 40.3mg||1 %|
|Potassium 4.1mg||0 %|
|Total Carbohydrate 0.2g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.2g|
|Protein 0.1g||0 %|
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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: 14
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