Name: Fish with tarragon sauce
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 800 gram (1½ pounds) potatoes, sliced thickly; 500 gram (1 pound) asparagus, trimmed; 4 x 200g (6½-ounce) salmon fillets; 20 gram (¾ ounce) butter; 1 medium_piece brown onion (150g), chopped finely; 1/2 cup (125ml) dry white wine; 300 millilitre (½ pint) pouring cream; 2 tablespoon finely chopped fresh tarragon

Fish with tarragon sauce

We've used salmon for this recipe, but tarragon compliments seafood beautifully. You could use tuna, flathead, ling, trout or any firm fleshed fish.

Ingredients

800 gram (1½ pounds) potatoes, sliced thickly

500 gram (1 pound) asparagus, trimmed

4 x 200g (6½-ounce) salmon fillets

20 gram (¾ ounce) butter

1 medium_piece brown onion (150g), chopped finely

1/2 cup (125ml) dry white wine

300 millilitre (½ pint) pouring cream

2 tablespoon finely chopped fresh tarragon

Method

1.For the tarragon sauce, melt butter in a small saucepan over medium heat; cook onion, stirring, until soft. Add wine; bring to the boil. Reduce heat; simmer, uncovered, until liquid reduces by half. Add cream; simmer, uncovered, 10 minutes or until sauce thickens slightly. Remove from heat; stir in tarragon. Season to taste.

2.Meanwhile, boil, steam or microwave potato until just tender; drain.

3.Cook potato, asparagus and salmon on a heated oiled barbecue grill plate until potato is browned, asparagus just tender and salmon is cooked as desired.

4.Serve salmon with potato and asparagus, topped with sauce.

Salmon takes about 8 minutes to cook.
Note

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Ingredients

Method

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