Recipes of Salmon with Tarragon (Serves 4)

Salmon, Skinned and Filleted                       900 gm

Softened Butter                                             01 Knob

Chopped Fresh Tarragon                              2x5 ml tsp

Green Peppercorns,                                      1x5 ml tsp

soaked in cold water

Salt                                                                To test

Polyunsaturated oil                                        

Spinach leaves, rinsed                                  25 gm

and dried, removing any thick stalks

Double cream                                                4x15 ml tbs

New potatoes, to serve

Cooking Method: 

1.    Place one salmon fillet, skinned side down, on a board. Dot with a little butter and sprinkle with tarragon. Lightly crush the peppercorns and sprinkles over the top season with a little salt.

2.    Lay the other piece of salmon on top, pressing it down lightly. Cut the fish across into four equal pieces. Lightly oil four squares of cooking foil and place a portion of salmon in the center of each square.

3.    Roll up the spinach leaves and shred them finely. Sprinkle them over the salmon and pour the cream over to top. Season with a little salt. Wrap the salmon loosely in the foil, sealing the edges.

4.    Place the parcels on a baking tray and bake in oven at 190° C/375° F/ Gas mark 5 for 12-15 minutes, until the fish is just cooked. Transfer the fish to warmed serving plates and pour over the cooking juices. Serve with tiny new potatoes.