Yesterday’s lunch. I love tarragon – it has a very special very distinctive and delicious taste and it fits perfectly to fish and other rather delicate dishes. My local fishmonger five minutes down the road had some beautiful fresh salmon trout available, so we gave it a hit.
Ingredients:(serves 2) 400 g salmon trout, skin on |
Method:Wash the trout and pat dry, season with salt and pepper on the meat side and coat in cornstarch, shaking off the excess. Finely dice the shallot. Heat a pan with an ample amount of clarified butter (fish’s got to swim!) on medium high heat. Fry the trout, skin side down first, for about 4-5 minutes, then flip and fry for 4-5 minutes more, until golden brown and cooked through but still juicy inside. Set aside on a plate, covered with aluminium foil to keep warm. Discard most of the fat in the pan, leaving about 1.5 tbsp. behind and fry the shallot until translucent. Turn the heat up to high and add the sherry. Let reduce by half and add in the cream and the tarragon. Bring to a boil to thicken the sauce and season with salt and pepper to taste. Serve the fish with the poured over sauce and a side for example of potatoes (you can use the leftover clarified butter for drizzling!) or asparagus. |
