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Salmon in rosé sauce
Serves 4 | prep 25 mins | total time
Salmon in rosé sauce
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Serves 4 | prep 25 mins | total time
Rosé’s pretty colour is perfect with pale-pink fish and rosy peppercorns
Rate
Nutritional information (per serving)
Calories
653Kcal
Fat
51gr
Saturates
20gr
Carbs
2gr
Sugars
2gr
Fibre
1gr
Protein
39gr
Salt
0.9gr
Ingredients
- 1 x 20g pack tarragon
- ½ tsp fine sea salt
- 3 tsp pink peppercorns
- 750g side of salmon, skin on
- 1 tbsp butter
- 2 echalion shallots, finely chopped
- 150ml dry rosé wine
- 150ml double cream
Step by step
Get ahead
Part-prepare the sauce a few hours ahead by softening the shallots, adding the wine and reducing by half. Set aside in the pan.
Chop the woody bases from the tarragon stalks and put these in a wide pan with thesalt and ½ tsp of the peppercorns. Add the salmon, skin-side down, plus just enough water to cover. Bring to a simmer over a medium heat, then turn the heat right down and poach gently until the salmon is just cooked through (about 8 minutes). Use a small lid or upturned plate to weight the salmon down if it keeps bobbing up. Turn off the heat and leave to sit for 5 minutes, then carefully lift out the fish and set aside on a serving dish somewhere warm.
Meanwhile, melt the butter in a small saucepan and soften the shallots over a low heat. Lightly crush most of the remaining peppercorns and stir them in. Cook for a couple of minutes.
Stir in the wine, then bubble to reduce it by about half.
Finely chop the tarragon leaves. Stir the cream into the pan with the reduced wine, then add the tarragon and season the sauce to taste.
Pour the sauce over the salmon and scatter the reserved pink peppercorns over the top to garnish. Serve any excess sauce at the table.