Roast salmon with mustard and tarragon sauce

Matt Tebbutt recipe

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 4


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the salmon

  • 1 whole salmon
  • 1 lemon, sliced
  • 2 bay leaves
  • 4 tbsp olive oil
  • 30g/1oz unsalted butter
  • 1 fennel bulb, trimmed and sliced
  • bunch watercress, to serve

For the roast potatoes

  • 200ml/7fl oz olive oil
  • 3–4 bay leaves
  • 4 garlic cloves, left whole
  • 1 tbsp sea salt
  • 400g/14oz small new potatoes, peeled

For the mustard and tarragon sauce

  • 2 tbsp olive oil
  • 2 banana shallots, chopped
  • 100ml/3½fl oz white wine
  • 50ml/2fl oz dry vermouth
  • 200ml/7fl oz fish stock
  • 100ml/3½fl oz double cream
  • 1 tbsp Dijon mustard
  • 1 tbsp chopped fresh tarragon
  • 1 tbsp chopped fresh curly parsley
  • 1 free-range egg yolk
  • lemon juice, to taste
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