| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
St, Ivel |
1 |
servings |
INGREDIENTS
| 4 |
|
175 g; (6oz} salmon steaks |
| 15 |
g |
St Ivel Gold Light; (0.5oz) |
| 15 |
g |
Plain flour; (0.5oz) |
| 300 |
ml |
Semi-skimmed milk; (0.5pt) |
| 15 |
|
Ml; (1-2tbsp) chopped, (15 to 30) |
|
|
; fresh tarragon |
|
|
OR |
| 5 |
|
Ml; (1-2tsp) dried, (5 to 10) |
|
|
; tarragon |
| 50 |
g |
Reduced-fat Cheddar cheese; finely grated (2oz) |
|
|
Salt & freshly ground black pepper |
|
|
Fresh tarragon sprigs and orange or lemon; to garnish |
|
|
; wedges |
INSTRUCTIONS
FOR THE SAUCE
Grill the salmon steaks under a preheated medium grill for about 5 minutes
each side, turning once, until the fish is just cooked and the flesh is
just beginning to flake.
Meanwhile make the tarragon sauce. Place the St Ivel Gold Light, flour and
milk in a saucepan. Heat gently, whisking continuously , until the sauce
comes to the boil and thickens. Simmer gently for 3 minutes, whisking.
Remove the pan from the heat.
Stir in the tarragon, cheese and seasoning and mix well. Adjust the
seasoning before serving.
Serve the grilled salmon steaks with the tarragon orange or lemon wedges.
Serve with a selection of seasonal vegetables.
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