- 4 thick pieces of salmon cut from the center of the fillet, skin removed
- 1 teaspoon coarse salt
- Freshly milled pepper to taste
- 1 cup heavy cream
- 4 smallish shallots, finely chopped
- 2 tablespoons of butter
- 1/4 cup of dry white wine
- 1 tablespoon finely chopped fresh tarragon
Time: 20 minutes
- Blot the salmon dry with paper towels. Sprinkle both sides with coarse salt and pepper. Pat the seasoning on to the fish.
- Blend the mustard into the cream. It will thicken.
- Heat the butter in a sauté pan over medium heat until the foam subsides.
- Stir in the shallots. When they are translucent, remove them from the pan and reserve.
- Raise the heat to medium-high. Wait a minute for the pan to get hotter. Swirl in a bit more butter if you need it. Drop the salmon into the pan. After 2 minutes, flip each piece and cook an additional two minutes. Remove the salmon to a warm plate and cover with foil.
- Put the shallots back in the pan. Deglaze the pan with the wine. Scrape up all the browned bits. Stir to dissolve everything that has stuck to the pan. When the wine has reduced by half, turn the heat to medium. Stir the seasoned cream into the pan juices. Keep stirring and let the sauce thicken up for 3 minutes.
- Put the salmon into the sauce and cover for 3 minutes. It should be translucent in the center. If you do not like your fish rare, leave it for a minute or two longer. Lift the salmon from the pan.
- Put a spoonful of sauce on each plate. Plate the fish and top it with another spoonful of sauce.
- Garnish with tarragon.
Login and Registration Form