Pan fried salmon with tarragon and cream sauce
Crispy-skinned salmon fillets pan-fried to perfection and served with a rich, aromatic tarragon cream sauce. Elegant and indulgent, this dish is perfect for a special dinner or a refined weeknight meal.
Ingreadient
- 1 tbsp olive oil
- 1 tbsp butter
- 85g/3oz salmon fillet
- salt and freshly ground black pepper
- 150ml/5fl oz double cream
- 150ml/5fl oz fish stock
- 2 tbsp chopped fresh tarragon
- 1 tbsp chopped fresh dill
- 3 asparagus spears, blanched
- 1 handful carrot batons, blanched
Direction
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