Tarragon Salmon

I like my salmon almost sushi-coral and cooked for two minutes a side, but if you want yours less pink, then cook for three to four minutes a side and add some water to the vermouth mix, as the longer cooking will make more evaporate. The retro sauce is super comforting both for its speed and its fragrant creaminess.

60 millilitres dry white vermouth

1 teaspoon dried tarragon

1 teaspoon dried chives

1 teaspoon unsalted butter

2 teaspoons garlic infused olive oil

2 salmon fillets (preferably Alaskan, organic or ASC-certified Scottish salmon)

60 millilitres double cream

Maldon sea salt flakes (to taste)

pepper (to taste)

1 teaspoon chopped fresh tarragon (or chives or watercress - to serve)

¼ cup dry white vermouth

1 teaspoon dried tarragon

1 teaspoon dried chives

1 teaspoon unsalted butter

2 teaspoons garlic flavored oil

¼ cup heavy cream

kosher salt (to taste)

pepper (to taste)

Method

Pour the vermouth into a cup and stir in the dried herbs. Put to one side.

Heat the butter and garlic oil in a small frying pan in which the two salmon fillets will fit snugly. When it begins to sizzle, add the salmon and cook, hump-side down, for two minutes.

Turn over the salmon, add the vermouth with its herbs and, once it comes to a bubble, cook for a further two minutes. Remove the salmon fillets to a couple of plates and then stir the cream into the pan, seasoning to taste.

If desired, add some chopped fresh tarragon or chives to the pan and pour the pale, herb-flecked sauce over the salmon pieces.

Additional Information

MAKE AHEAD / STORE: It is not advisable to make ahead or store.