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Print this Recipe    Salmon Tarragon

Salmon and Tarragon Leaves
Yield: 4 servings

450 g fresh salmon
150 ml dry white wine
1 onion, finely chopped
1 bay leaf
75 g butter
25 g plain flour
450 ml milk
1 1/2 teaspoons fresh tarragon, chopped
1 lemon, zest only
65 ml soured cream
225 g filo pastry

Gently poach the salmon in wine for 5 minutes. Drain off the juices
and reserve. Skin, bone and flake the fish.

Saute the onion and bayleaf in 25g butter until soft. Stir in the
flour and cook for 1 minute. Gradually add the milk, stirring
continuously, heat gently until the sauce boils, thickens and is
smooth. Mix in the tarragon and lemon zest. Simmer gently for 5
minutes. Remove the bayleaf. Fold the soured cream into the sauce
with the flaked fish and reserved juice.

Melt the remaining butter and use to brush the sides and bottom of
a square tin. Place a third of the filo sheets over the bottom
and sides of the dish, brushing with melted butter. Alternate the
salmon mixture and pastry finishing with the pastry. Brush with

Bake at 180 C / 350 F / Gas 4 for 40-45 minutes until pastry is
golden. Serve with new potatoes and green beans.


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