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Butter Sauce -
This is a beautiful tangy citrus sauce with the fantastic contrast of tarragon. You could serve this with any fish or chicken.
Ingredients:
Salmon pieces to serve for number of people
salt and freshly ground black pepper
175g butter, cut into 1cm cubes
1 small onion, finely diced
½ x 15g pack tarragon leaves, chopped, stalks retained
Juice and zest of 2 lemons
142ml double cream
Directions:
- Preheat grill to high. Place the salmon fillets skin side down on the grill pan. Season with salt and freshly ground black pepper. Grill for 15-20 minutes until crispy and golden.
- Meanwhile, heat 50g of the butter in a pan over a low heat. Add the onion, tarragon stalks and lemon zest and cook gently until softened. Add the lemon juice and cream and increase the heat, boil the sauce for 2-3 minutes until it becomes slightly thickened.
- Strain the mixture into a clean pan and discard the residue. Place over a low heat and gradually whisk in the butter. Do not allow the sauce to thicken at this point as it may separate.
- Place the salmon on four serving plates. Season the sauce with freshly ground black pepper, add the tarragon leaves and serve.
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