Name: Poached Fillet of Wild Salmon with a Tarragon Glaze
Ingredients: 250 g Butter; (9 oz); 3 Egg yolks; Half lemon; Juice of; 1 sm Pack tarragon; 4 tb Double cream; 4 250 g wild salmon fillets; Splash white wine vinegar

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	British	Thoroughly, Modern, British	4	servings

INGREDIENTS

250	g	Butter; (9 oz)
3		Egg yolks
		Half lemon; Juice of
1	sm	Pack tarragon
4	tb	Double cream
4		250 g wild salmon fillets
		Splash white wine vinegar

INSTRUCTIONS

In 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.
Converted by MC_Buster.
Posted to Digest bread-bakers.v097.n, converted by MM_Buster v2.0l.

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