Salmon with Tagliatelle in a Tarragon Cream Sauce
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Pan fried salmon on a bed of tagliatelle in a tarragon cream sauce.
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Ingredients
- 500g or 2-4 fillets Salmon
- 250g tagliatelle (dried)
- 1 tspn tarragon
- 100 ml double cream
- 4 shallots
- 4 cloves garlic
- to taste Salt & pepper
- 1/2 glass or 120 ml white wine
Recipe Method
Bring a pan of salted water to the boil, then cook the tagliatelle as per the packet instructions (usually 10-12 mins for dried).
To make the sauce, slice, then fry off the shallots in a medium hot frying pan until soft and gently browning. Finely slice the garlic and fry off for a couple of minutes. Add the white wine, and cook this on a gentle heat until all the alcohol has burnt off (the acidic fumes will vapourise, so you can smell when this is done). Add the double cream, tarragon and a splash of water and simmer on a low heat for a few minutes. Add salt and pepper to taste.
For the salmon, heat a frying pan till good and hot, then add the olive oil and salmon, skin down. Fry the salmon, depending on thickness for around 3-5 minutes until the skin is crisp. Turn the salmon over and fry for another minute or so until the fish is just translucent.
Combine the tagliatelle with the cream sauce, then serve the salmon on top - enjoy :-)
Notes
If you have tagliatelle, then even better, just cook for less time.
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