salmon_normand
Differences
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| salmon_normand [2026/08/14 18:26] – jforbes | salmon_normand [2026/08/14 18:44] (current) – [Method] jforbes | ||
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| - Pour all the remaining cooking juices into a wide sauté pan. Bring to a brisk boil over medium-high heat and reduce the liquid for a couple of minutes — you want to concentrate the flavor before adding the cream. This step is important: if there is too much liquid when you add the cream, the sauce can struggle to thicken properly. | - Pour all the remaining cooking juices into a wide sauté pan. Bring to a brisk boil over medium-high heat and reduce the liquid for a couple of minutes — you want to concentrate the flavor before adding the cream. This step is important: if there is too much liquid when you add the cream, the sauce can struggle to thicken properly. | ||
| - Add the cream, stir to combine, and continue to reduce over high heat for around 3–5 minutes, or until the sauce is thick enough to coat the back of a spoon. At this point the flavor will be delicate — a creamy sauce with a subtle apple note in the background. Add a few drops of lemon juice to lift the acidity and stir in the chopped tarragon. Taste and adjust the seasoning if needed. | - Add the cream, stir to combine, and continue to reduce over high heat for around 3–5 minutes, or until the sauce is thick enough to coat the back of a spoon. At this point the flavor will be delicate — a creamy sauce with a subtle apple note in the background. Add a few drops of lemon juice to lift the acidity and stir in the chopped tarragon. Taste and adjust the seasoning if needed. | ||
| - | - To serve, place the fish fillets in a warm serving dish or individual plates and spoon the sauce generously over the top. A little extra parsley | + | - To serve, place the fish fillets in a warm serving dish or individual plates and spoon the sauce generously over the top. A little extra tarragon |
salmon_normand.txt · Last modified: by jforbes