Trout/Salmon Fillets With Tarragon Cream Sauce |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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From 20-Minute Cookbook by Steven Wheeler I have only made this with trout and have thouroughly enjoyed the delicate flavour of the sauce. For those who can't imagine cooked cucumber...give it a try you might be pleasantly surprised. Ingredients:
2 tablespoons butter |
4 trout fillets, skinless |
salt and pepper |
2 green onions, large, white parts only, chopped |
1/2 cucumber, peeled, deseeded, cut into short batons |
1 teaspoon flour |
2/3 cup light cream (i have used milk with success) |
1/4 cup dry sherry (optional) or 1/4 cup white wine (optional) |
2 tablespoons fresh tarragon, chopped |
1 tomato, deseeded and finely chopped |
Directions:
1. Melt butter in a large frying pan, season fillets and cook for 6 minutes, turning once.
2. Transfer to plate, cover and keep warm.
3. To make the sauce, add the green onions and cucumber to the pan, and cook over a gentle heat, stirring until soft but not coloured.
4. Remove pan from heat and stir in flour.
5. Return to heat and pour in cream and sherry/wine (if using).
6. Simmer to thicken, stirring continuously.
7. Add the chopped tarragon and tomato, and season to taste.
8. Spoon the sauce over the fillets.
9. Serve with buttered new potatoes and green beans.
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