Troutsalmon Fillets With Tarragon Cream Sauce Recipes

PAN-FRIED SALMON WITH TARRAGON AND CREAM SAUCE

Steps:

• For the salmon, heat the olive oil and butter in a pan and season the fish with salt and freshly ground black pepper. Lay the fish skin-side down into the pan and fry for 4-5 minutes, then flip over and cook for a further 3-4 minutes, or until golden-brown all over and cooked to your liking. Set aside on a warm plate.
• For the sauce, place the cream and fish stock into a pan and bring to a gentle simmer. Reduce the mixture for 4-5 minutes, or until thickened slightly, then stir in the fresh herbs.
• To serve, place the salmon onto a serving plate and arrange the blanched vegetables alongside. Pour the cream sauce around the edge of the plate.

SALMON WITH TARRAGON-LEEK SAUCE

Steps:

• Melt 4 tablespoons butter in large skillet over medium-low heat. Add leeks and sauté until soft and transparent, about 15 minutes. Add vermouth and boil over high heat until liquid is reduced to 2 tablespoons, about 5 minutes. Add cream and boil until thickened to sauce consistency, about 2 minutes. Stir in 1/4 cup parsley and tarragon. Season to taste with salt and pepper. Remove from heat, cover to keep warm.
• Sprinkle salmon with salt and pepper. Dust salmon lightly with flour. Melt 2 tablespoons butter in each of 2 non-stick skillets over medium-high heat. Add 4 salmon fillets to each skillet and cook until opaque in center, about 3 minutes per side.
• Transfer salmon to plates. Spoon sauce over salmon. Sprinkle with additional parsley and serve.

STEELHEAD TROUT WITH A CREAMY TARRAGON SAUCE

Steps:

• Preheat the oven to 450 degrees.
• Place a large broiler pan in the oven and let that heat.
• Lightly oil the skin of the trout.
• Mix the Mayo, mustard, tarragon, lemon juice and season with pepper.
• Taste the sauce, I thought it was salty enough and did not add any but you may want a saltier taste.
• Spread on the meat of the trout.
• Place the trout on the hot pan and bake for about 10 minutes, or until you like your fish cooked.
• Serve!

PAN SEARED SALMON WITH TARRAGON CREAM

Steps:

• Preheat oven to 350°F.
• Season salmon on both sides with salt and pepper.
• Heat oil in a frying pan until fairly hot.
• Add salmon flesh side down, and fry quickly for about 3 minutes until lightly browned. Turn over and fry skin side for 2 minutes.
• Transfer to an ovenproof dish just big enough to take the salmon in a single layer and sprinkle over the shallot and the tarragon. Spoon over cream and salt and pepper to taste.
• Cook in the oven for 12-15 minutes, until the salmon is cooked.
• Sprinkle with parsley. Transfer to warm plates and garnish with lemon wedges.

GRILLED SALMON FILLETS WITH A LEMON, TARRAGON, AND GARLIC SAUCE

Steps:

• Prepare a grill for high heat.
• Season the salmon fillets with salt and pepper and drizzle with olive oil.
• Whisk together the mayonnaise, mustard, olive oil, garlic, lemon juice, tarragon, salt and pepper; set aside.
• Lightly oil the grill grate. Cook the salmon on the grill until the fish flakes easily with a fork, 5 to 10 minutes. Place on a serving plate and top with the prepared sauce.