| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Sainsbury3, Sainsbury’s |
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 |
tb |
Double cream |
| 2 |
tb |
White wine |
| 1 |
tb |
Freshly chopped tarragon |
|
|
Salt and ground white pepper |
| 1 |
|
Sprig fresh tarragon to garnish |
| 300 |
ml |
Milk; (1/2 pint) |
INSTRUCTIONS
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.
Converted by MC_Buster.
NOTES : A delicious supper dish for a special occasion.
Converted by MM_Buster v2.0l.
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