- 4 salmon fillets
- 1 tbsp butter
- 1 tbsp olive oil
- 2 shallots, finely chopped
- 250 g wild mushrooms
- 2 tsp cornflour
- 1⁄2 tsp Dijon mustard
- 1 tbsp white wine vinegar
- 100 ml vegetable stock
- 250 ml crème fraiche
- 2 tbsp tarragon leaves, roughly chopped
Heat the butter in a non-stick pan and add the salmon fillets.
Cook for 2 minutes each side then set aside onto a warm plate.
Add the oil and shallots to the same pan and soften for a couple of minutes before adding the mushrooms.
Season well. Sauté the mushrooms for two minutes.
Mix together the Dijon mustard, cornflour and a splash of the stock to make a paste.
Add this to the shallots and mushroom mixture.
Add the vinegar and stir in the stock, followed by the crème fraiche. Bring to a simmer.
Return the salmon fillets to the pan for two more minutes then take to the table sprinkled with the fresh tarragon.
PAIR WITH: PINOT NOIR
Soft and velvety, with notes of cherries, red berries and a hint of sweet spice.