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This is the kind of fish recipe that you can cook for friends without breaking sweat. Salmon is perfect for this but you can also use cod, haddock or halibut.


  • 1 x piece of salmon (scaled, and boned, and skin left on)

  • 4- 5 pieces of purple sprouting broccoli

  • 1 x chicken stock cube

  • 250ml / 9 fl oz water

  • 10g / ¼ oz butter

  • For the sauce

  • 3 shallots (sliced)

  • 150ml / 5 fl oz / ¼ pint white wine

  • 150ml / 5 fl oz / ¼ pint fish stock

  • 3 tarragon stalks (keep the leaves to finish the sauce at the end)

  • ½ lemon

  • 1 bay leaf

  • 200ml / 7 fl oz double cream

  • To serve

  • sauteed or boiled potatoes


  • 1.

    In a pre-heated pan, place a little olive oil, then place the salmon fillet skin side down, and cook for 2-3 minutes, then turn and add a knob of butter and cook for a further 2 minutes.

  • 2.

    Bring to the boil the water, stock and butter, season, then add the broccoli and cook until tender.

  • 3.

    For the sauce place a knob of butter into a sauce pan. And cook the shallots (without colouring them) until tender, add the white wine, tarragon stalks, bay leaf and reduce by half.

  • 4.

    Add the stock and cream and reduce to a sauce consistency, pass through a sieve and then add some diced tarragon to finish.

  • 5.

    To serve place some sautéed potatoes into the centre of the plate, place the salmon on top skin side up, drape the broccoli over the salmon, then drizzle the tarragon sauce around.


Chef's tip

If you wanted to give your sauce a cappuccino effect by making it frothy, all you need to do is reduce the sauce less so that it is not too hot then add a knob of butter at then end using a hand blender to froth it up.

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