Trout/salmon Fillets With Tarragon Cream Sauce

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 tablespoons butter
• 4 trout fillets, skinless
• salt and pepper
• 2 green onions, large, parts only, chopped
• 1/2 cucumber, peeled, deseeded, cut into short batons
• 1 teaspoon flour
• 2/3 cup light cream (i have used milk with success)
• 1/4 cup dry sherry (optional) or 1/4 cup wine (optional)
• 2 tablespoons fresh tarragon, chopped
• 1 tomato, deseeded and finely chopped

Recipe

• 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.