This is a very classy dish, great for entertaining with and its quick, have your ingredients ready and it can easily be prepared while the new potatoes are boiling.

The Following serves 4

Ingredients

• 4 salmon fillets, preferably 2 inch cross ways fillets
• ½ cup of white wine, a nice dry wine is great, serve the rest with dinner!
• ¾ cup of real single cream or “whipping cream”
• A little butter and olive oil
• 1 clove of garlic
• 2 tablespoons of chopped tarragon
• 1 lemon
• A bunch of asparagus
• About 20 new potatoes, skins on
• Salt and pepper

Method
1. Cover the potatoes in water, add a good pinch of salt and bring to the boil – you now have 25 minutes to serving time.

2. Put an oven on to pre-heat at 350 degrees

3. Apply heat to frying pan, add a tablespoon of butter and a tablespoon of olive oil

4. Bring another pan to the boil for the asparagus

5. Season the fish with salt and pepper and lay face down in the frying pan for 5 minutes, don’t mess with it.

6. you can see how much the fish has cooked by looking at the sides, once they have cooked about half way, put them on a cooking tray, skin side down, put a slice of lemon on top of each, fillet and then put them into the pre-heated oven for about 12 minutes – depending on thickness. Its ok to serve salmon just a tiny bit rare. At this point the fish should have browned nicely on the top

7. Add the garlic to the pan you cooked the fish in and stir for 30 seconds then pour in the wine. The pan should still be quite hot and it will evaporate quickly, once it is reduced by 50%-60% add the cream and tarragon, salt and pepper, then reduce the heat a little, let it gently bubble. Let the sauce will thicken and reduce just a little more.

Deglazing the pan with the white wine will pick up the caramelized flavors. Don't worry - it won’t make the sauce taste fishy, just more flavorful.

8. Boil the asparagus for between 1 and 5 minutes depending on thickness. They taste best a little crunch and the very thin asparagus cooks very very quickly!

9. By now your salmon should be done, give it a quick prod, it should have just a little bit of spring left in it.

10. On plates, put the salmon in the middle, place the new potatoes to one side and balance the asparagus leaning on the fish. Put a few tablespoons of the sauce over the fish, letting it run down the sides. There should be enough sauce left to drizzle a little around the plate.

If you like salmon dishes in cream sauces then check out my My baked salmon in lobster mushroom sauce, and my Trout in zingly lemon cream sauce,which can also be made with salmon.

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