This classic sauce can also be served with whole baked salmon or roast chicken. The recipe is from Diana Henry’s ” Cook Simple”.
Ingredients
- 4 x 200 g salmon fillets
SAUCE:
- 15 g butter
- 1 shallot peeled and very finely chopped
- 1/2 tsp plain flour
- 175 ml double cream
- 1 tsp dijon mustard
- 1/2 tbsp each finely chopped parsley and chervil
- 2 stems Tarragon leaves picked and chopped
- juice of 1/2 lemon
- salt and pepper
Servings:
Instructions
- Brush a baking sheet with a little oil and lay the salmon fillets on it, skin side down. Cook in an oven preheated to 200 C, 180 Fan, Gas 6 for 12 minutes.
- Meanwhile melt the butter in a small pan and saute the shallots until soft. Stir in the flour and cook for a minute. Remove from the heat and gradually beat in the cream.
- Return to the heat and gently bring to the boil. Add the other ingredients and simmer for 2-3 minutes until you can taste the herbs, adjusting the flavour and consistency if needed. Serve warm with the fish.
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