| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
North, Atlantic, Fisheries |
6 |
servings |
INGREDIENTS
| 6 |
|
Salmon steaks; 3/4 inch thick |
| 4 |
oz |
Sliced mushrooms |
| 4 |
tb |
Butter; melted |
| 5 |
fl |
Double cream |
| 1 |
ts |
Lemon juice |
| 1 |
ts |
Dried tarragon |
|
|
Salt and freshly ground pepper |
INSTRUCTIONS
Place the salmon steaks in a large, shallow, greased baking dish. Season
with salt and pepper. Surround the salmon with the sliced mushrooms. Whisk
together the melted butter, lemon juice, tarragon and cream in a bowl. Pour
the sauce over the salmon and mushrooms.
Place under a hot grill, 4 inches from the heat source, and grill for 7- 8
minutes. Do not turn! Serve at once, spooning the pan juices over each
portion.
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