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Pan-Fried Scottish Salmon with a Creamy Tarragon Sauce

This creamy tarragon and dill sauce is the perfect counterpoint for the rich, buttery texture of the pan-fried Scottish Salmon.


  1. For the Scottish Salmon, heat the olive oil and butter in a pan and season the salmon with salt and freshly ground black pepper.  Lay the Scottish Salmon skin-side down in the pan and fry for 4-5 minutes, then flip over and cook for a further 3-4 minutes, or until golden-brown all over and cooked to your liking.  Set aside on a warm plate.
  2. For the tarragon sauce, place the cream and fish stock into a pan and bring to a gentle simmer.  Reduce the mixture for 4-5 minutes, or until thickened slightly, then stir in the fresh herbs.
  3. To serve, place the Scottish Salmon onto a serving plate and arrange the blanched vegetables alongside.  Pour the cream sauce around the edge of the plate.


  • 2 Scottish Salmon fillets, skin on
  • 2 tbsp olive oil
  • 2 tbsp butter
  • Salt
  • Freshly ground black pepper

For the tarragon cream sauce

  • 300ml double cream
  • 300ml fish stock
  • 4 tbsp chopped fresh tarragon
  • 2 tbsp chopped fresh dill

To serve

  • 170g baby sweetcorn, blanched
  • 120g mangetout, blanched
  • 220g broccoli, blanched