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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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a recipe I've translated from a french cooking magazine - it looks really, really good Ingredients:
800 g salmon fillets, skinless |
7 fluid ounces creme fraiche |
2 tablespoons meaux mustard |
1 glass dry white wine |
1 sprig fresh tarragon |
1/2 lemon |
salt, to taste |
pepper, to taste |
1 teaspoon rapeseed oil |
Directions:
1. Evenly coat a pan with the oil, and brown both sides of the salmon fillets on high heat, about 1 min each side.
2. Deglaze with white wine, then add mustard and tarragon.
3. Add salt and pepper as desired and let cook until reduced by half.
4. Add creme fraiche and cook until sauce is thickened, about 4-5 minute
5. Adjust salt and pepper and squeeze lemon juice into the pan as desired.
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