Thursday 30 March 2017

Irish salmon with a creamy chive sauce

The best way to cook salmon is with a little butter and lemon juice.

A short cooking time also ensures that the best of the flavour is retained. This dish is served with an indulgently creamy sauce, flavoured with either tarragon or chives. Serves 4

You will need

4 x 110g/4oz fillets of salmon

2 dsp lemon juice

Salt and freshly ground black pepper

275ml/1/2 pt water

125ml/4floz dry white wine

25g/1oz butter

Creamy chive sauce

25g/1oz butter

2-4 dsp dry white wine

150ml/1/4pt whipping cream

1 small bunch chives, chopped or 1 sprig of tarragon (leaves only)

Method

Trim the salmon fillets into neat, even sizes, just before cooking, sprinkle with the lemon juice and season well.

Pour the water and wine into a baking tin. Place the salmon fillets skin-side down in the tin, placing a knob of butter on top of each one.

Cover the top of the baking tin tightly with tinfoil and cook for 10-12 minutes at 190 C/Gas Mark 5. Remove the salmon from the tin and serve immediately with the chive sauce.

For the creamy chive sauce, heat the butter in a shallow pan and add the wine and cream, tarragon or chives. Heat through and simmer for 2-3 minutes, stirring frequently. Serve alongside the salmon.

Tip

Add 2-3 dsp fish stock to the sauce when you add the wine and cream. This will give the dish extra flavour.

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