Salmon in rosé sauce
Prep time: 25 minsTotal time: 
Salmon in rosé sauce
Prep time: 25 minsTotal time: 
Felicity Cloake
Felicity Cloake
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
Part-prepare the sauce a few hours ahead by softening the shallots, adding the wine and reducing by half. Set aside in the pan.
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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.
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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.
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Stir in the wine, then bubble to reduce it by about half.
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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.
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Pour the sauce over the salmon and scatter the reserved pink peppercorns over the top to garnish. Serve any excess sauce at the table.
