Summary

Ingredients

• 360 g salmon fillet (s), skinless
• 2 tablespoon butter
• salt and pepper
• 300 ml cream
• 3 tablespoon mustard (tarragon)
• Tarragon, dried and rubbed
• lemon juice
• sugar

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Instructions

1. Wash the salmon fillet, pat dry, possibly debone with tweezers and cut into 2 parts, season with salt and pepper.
2. Heat the butter in a coated saucepan, add the salmon and fry carefully over a mild heat, turning a little, the salmon should not be too brown and not disintegrate. Bring the cream to the boil in an extra pot, then turn the temperature down and let the cream simmer for at least 10 minutes (rather longer), it is important that the cream simmer for a long time so that it thickens, otherwise the sauce will be too runny. When the consistency of the cream is good, season it with tarragon mustard, tarragon, lemon juice, sugar, salt and pepper until the desired taste is achieved. I`m not giving any quantities here, everyone should decide for themselves, as tarragon already has a strong taste of its own. I would carefully start with 3 tablespoons of mustard and then move on. But I take a lot more, we like the taste stronger.
3. We usually take rice and broccoli as a side dish, ribbon noodles (light and green) also go well.