Tarragon has a distinctive aniseed flavour which is gorgeous with fish, cream and mushrooms.
Serves four people
50g unsalted butter
4 salmon steaks
175g mushrooms, trimmed and sliced.
200ml of chicken or vegetable stock.
2.5ml about half a teaspoon mustard
50ml cream
45ml chopped tarragon (use less if using dried)
5ml white wine vinegar
Boiled new potatoes or small roast potatoes.
1 Melt half of the butter in a large frying pan and cook the salmon on a moderate heat for about eight minutes turning once. Transfer onto a plate, cover and keep warm.
2 Heat the remaining butter in the pan and gently add the mushrooms and cook until the juices start to flow. Add the stock and simmer for 2 minutes.
3 Add the mustard, cream, tarragon and vinegar.
4 Spoon the sauce over the salmon and serve with potatoes salad or vegetables.
The sauce also goes very well with chicken or steak
Our French Dream 