Ingredients

• 4 salmon fillets (approx.150-200 gms each) (skinned and boned)
• ¼ cup cream
• 2 Tbsps fresh tarragon (chopped)
• 2 Tbsps butter
• 1 Tbsp oil
• 1 garlic clove (crushed)
• ½ cup dry white wine
• ½ cup parsley (finely chopped)

Method

1. Gently heat the cream in a small saucepan until just beginning to boil.
2. Remove pan from the heat and stir in half the tarragon. Leave the herb cream to infuse.
3. Heat the butter and oil in a frying pan and cook the salmon fillets for 3-4 minutes on each side.
4. Remove from the pan and keep warm.
5. Add the garlic to the pan and stir-fry for 1 minute.
6. Add the wine and let the mixture boil until it reduces to about 1 Tbsp.
7. Strain the herb cream into the pan and cook for a few minutes, stirring continuously, until sauce has thickened.
8. Stir in remaining tarragon and the parsley. Mix well. Spoon over salmon fillets.
9. Serve immediately.