Salmon with a Tarragon Sauce
2 x 150g (5oz) salmon fillets
Salt and freshly ground black pepper
Olive oil
For the Sauce:
2 tablespoon tarragon vinegar
20 young tarragon leaves
50ml (2fl oz) vermouth (like Dry Martini or Noilly Prat)
1 teaspoon
25g (1oz) butter
150ml ( pint) double cream
Salt and freshly ground black pepper
To make the sauce, reduce the vinegar to virtually nothing in a pan then pour in the vermouth.
Whisk in the mustard, bring to the boil then pour in the cream.
Bring to the boil, and whisk in the butter and tarragon leaves.
Finally season the sauce to taste.
Meanwhile, season the salmon and fry in a little oil for about three minutes on each side.
To serve, pour the sauce into the centre of a warm plate and place the salmon on top.
Delicious served with new potatoes and a salad.