Trout/Salmon Fillets With Tarragon Cream Sauce Recipe

Name: Trout/Salmon Fillets With Tarragon Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 4 trout fillets, skinless; salt and pepper; 2 green onions, large, white parts only, chopped; 12 cucumber, peeled, deseeded, cut into short batons; 1 teaspoon flour; ⅔ cup light cream (I have used milk with success); ¼ cup dry sherry (optional) or ¼ cup white wine (optional); 2 tablespoons fresh tarragon, chopped; 1 tomatoes, deseeded and finely chopped

Servings: persons

2 tablespoons butter
4 trout fillets, skinless
salt and pepper
2 green onions, large, white parts only, chopped
12 cucumber, peeled, deseeded, cut into short batons
1 teaspoon flour
⅔ cup light cream (I have used milk with success)
¼ cup dry sherry (optional) or ¼ cup white wine (optional)
2 tablespoons fresh tarragon, chopped
1 tomatoes, deseeded and finely chopped

1
Melt butter in a large frying pan, season fillets and cook for 6 minutes, turning once.
2
Transfer to plate, cover and keep warm.
3
To make the sauce, add the green onions and cucumber to the pan, and cook over a gentle heat, stirring until soft but not coloured.
4
Remove pan from heat and stir in flour.
5
Return to heat and pour in cream and sherry/wine (if using).
6
Simmer to thicken, stirring continuously.
7
Add the chopped tarragon and tomato, and season to taste.
8
Spoon the sauce over the fillets.
9
Serve with buttered new potatoes and green beans.

264

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons butter, 4 trout fillets, skinless, salt and pepper, 2 green onions, large, white parts only, chopped, and more.

Yes, Trout/Salmon Fillets With Tarragon Cream Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Trout/Salmon Fillets With Tarragon Cream Sauce

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