Salmon Fillets With Tarragon And Wine Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Sainsbury3 | 4 | Servings | |
INGREDIENTS
| 50 | g | Butter, 2oz |
| 4 | Fresh or frozen salmon | |
| fillets skinned | ||
| 25 | g | Shallots, finely sliced |
| 1oz | ||
| 25 | g | Plain flour, 1oz |
| 2 | T | Double cream |
| 2 | T | White wine |
| 1 | T | Freshly chopped tarragon |
| Salt and ground white pepper | ||
| 1 | Sprig fresh tarragon to | |
| garnish | ||
| 300 | Milk, 1/2 pint |
INSTRUCTIONS
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. 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. Place back onto the heat and bring quickly to the boil stirring continually until the sauce is thickened and smooth. Stir in the cream, wine, tarragon and add seasoning to taste. 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. Converted by MC_Buster. NOTES : A delicious supper dish for a special occasion. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 128
Calories From Fat: 92
Total Fat: 10.5g
Cholesterol: 26.9mg
Sodium: 110.4mg
Potassium: 74.5mg
Carbohydrates: 6.8g
Fiber: <1g
Sugar: <1g
Protein: 1.1g