Pan-fried Scottish salmon with a creamy tarragon sauce by The Scottish Salmon Company
This delicious dish from The Scottish Salmon Company (SSC) is perfect for a weeknight supper for the whole family. The creamy tarragon and dill sauce is the perfect companion for the rich, buttery texture of the pan-fried Scottish salmon.
Simply cooked and served with some blanched vegetables and boiled potatoes, it offers a quick and nutritious dish for the whole family.
SSC is the leading producer and pioneer of the finest sea loch fresh Scottish salmon, with operations on the West Coast of Scotland and the Hebrides. Committed to Scottish provenance, SSC is dedicated to producing the highest quality Scottish salmon in an environmental, cultural and economically sustainable way.
For more information visit: www.scottishsalmon.com
Ingredients: Serves 2
2 Scottish salmon fillets, skin on
2 tbsp Scottish rapeseed oil
2 tbsp butter
Salt and freshly ground black pepper to season
For the tarragon cream sauce:
300ml double cream
300ml fish stock
4 tbsp fresh tarragon, chopped
2 tbsp fresh dill, chopped
To serve:
170g baby sweetcorn, blanched
120g mangetout, blanched
220g broccoli, blanched
A selection of other seasonal vegetables can also be served if preferred.
Method
1 Heat the olive oil and butter
in a pan and season the fillets generously with salt and
freshly ground black pepper.
Lay the salmon skin-side
down in the pan and fry for
4-5 minutes, then flip over and cook for a further 3-4 minutes until golden-brown all over or to your liking. Set aside on a warm plate while you prepare the sauce.
2 Place the cream and fish stock into a pan and bring to a gentle simmer. Reduce the mixture for 4-5 minutes until it starts to thicken slightly, then stir in the fresh herbs. While the sauce thickens you can prepare the vegetables.
3 To serve, place the Scottish salmon and vegetables on a serving plate. Then gently pour the cream sauce around the edge of the plate.
In association with Taste Communications.
www.tastecommunications.co.uk
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