Salmon with Mushroom and Tarragon Sauce

Impress your friends with this salmon dish.

serves
4
Making Time
30 mins

INGREDIENTS

  • 4 salmon fillets
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 2 shallots, finely chopped
  • 250 g wild mushrooms
  • 2 tsp cornflour
  • 1⁄2 tsp Dijon mustard
  • 1 tbsp white wine vinegar
  • 100 ml vegetable stock
  • 250 ml crème fraiche
  • 2 tbsp tarragon leaves, roughly chopped

PREPARATION

  1. Heat the butter in a non-stick pan and add the salmon fillets.

  2. Cook for 2 minutes each side then set aside onto a warm plate.

  3. Add the oil and shallots to the same pan and soften for a couple of minutes before adding the mushrooms.

  4. Season well. Sauté the mushrooms for two minutes.

  5. Mix together the Dijon mustard, cornflour and a splash of the stock to make a paste.

  6. Add this to the shallots and mushroom mixture.

  7. Add the vinegar and stir in the stock, followed by the crème fraiche. Bring to a simmer.

  8. Return the salmon fillets to the pan for two more minutes then take to the table sprinkled with the fresh tarragon.

PAIR WITH: PINOT NOIR

Soft and velvety, with notes of cherries, red berries and a hint of sweet spice.

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