Salmon Fillets with Tarragon And Wine Sauce

Ready in 1h

Try this Salmon Fillets with Tarragon And Wine Sauce recipe, or contribute your own.


2 tb White wine
Salt and ground white pepper
1 Sprig fresh tarragon to
4 Fresh or frozen salmon
25 g Shallots; finely sliced
25 g Plain flour; (1oz)
50 g Butter; (2oz)
300 ml Milk; (1/2 pint)
2 tb Heavy Cream
1 tb Freshly chopped tarragon

Original recipe makes 4 servings



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.

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