Paprika

Fuss-free salmon with tarragon

Name: Fuss-free salmon with tarragon
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8
Cuisine: Fish
Ingredients: 50g butter; 1kg boneless salmon side; 2 lemons; 200ml dry vermouth (such as Noilly Prat, Martini); 300m! vegetable stock; 200g jar hollandaise sauce, with a touch of lemon; 200ml carton half-fat creme fraiche; 1 small bunch tarragon, chopped; Finely grated zest and juice of 1 lemon

Fish

Mains

servings

10 mins

active time

30 minutes

total time

Start Cooking

Ingredients

50g butter

1kg boneless salmon side

2 lemons

200ml dry vermouth (such as Noilly Prat, Martini)

300m! vegetable stock

200g jar hollandaise sauce, with a touch of lemon

200ml carton half-fat creme fraiche

1 small bunch tarragon, chopped

Finely grated zest and juice of 1 lemon

Directions

Heat the oven to 2000C, Gas 6. Line a roasting tin with a sheet of foil. Rub some of the butter on the foil. Lay the salmon on the foil, skin-side down. Season, then sprinkle with juice of 1 lemon.

Pour over the dry vermouth and veg stock. Dot with the rest of the butter, cover with foil. Roast for 20 mins until fish is tender and just turning

golden. Lift out from the liquid and serve the salmon warm or cold.

While the salmon is cooking, mix together the hollandaise sauce, creme fraiche and chopped tarragon. Serve with some blanched asparagus.

Notes

Turn the leftovers into...

Simple Salmon fishcakes

Mix together 450g cooked mashed potato with 300g flaked salmon, 2tbsp each of chopped gherkins and capers, half a tsp English mustard. Shape into 4 patties and dust with flour. Dip in 1 beaten egg, then coat in 80g white breadcrumbs. Drizzle with oil and bake at 2000C, Gas 6 for 20 mins.