THE TARRAGON-SILK REEF

(Our Play on Salmon with Tarragon Cream)

THE TARRAGON-SILK REEF

Ingredients: 2 Salmon fillets, 2 Shallots (minced), 1 clove Garlic (minced), 50g Butter, 1 tbsp Fresh Tarragon (minced), 1 tsp White pepper, 150ml Double cream, 50ml Dry White Wine, 1 tsp Dijon mustard...

Ingredients

  • 2 Salmon fillets
  • 2 Shallots (minced)
  • 1 clove Garlic (minced)
  • 50g Butter
  • 1 tbsp Fresh Tarragon (minced)
  • 1 tsp White pepper
  • 150ml Double cream
  • 50ml Dry White Wine
  • 1 tsp Dijon mustard

Cooking Method

  1. The Scorch Sear salmon in a hot pan with 1 tbsp oil for 3 minutes skin-side down until rock-hard crispy; remove.
  2. The Architect Melt butter and sauté shallots until translucent but not brown.
  3. The Bloom Add half the tarragon and the white pepper with a 20ml splash of wine; the hiss will release the herbal aromatics into the fat.
  4. The Silk Merge Add mustard, cream, and remaining wine; simmer for 3 minutes until it reduces to a thick ivory silk.
  5. The Marriage Return salmon to the pan for 1 minute to lacquer in the sauce.
  6. The Final Flourish Top with the remaining raw fresh tarragon and extra white pepper.

Cuisine: French

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