It’s not always especially inspiring to cook for one. But
being single, I’ve got to occasionally treat myself to something special for dinner. Something that's not two eggs in a tortilla with pesto sauce. Creamy and rich with a slightly sweet tarragon flavor, and served with a
glass of Riesling, this dish was such a pleasure.
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| Lightly floured salmon filets brown in the pan |
As is standard with many of the Fiddlehead entrees, the fish is prepared by lightly flouring it; then browning it in a pan of oil and butter.
Before it’s fully cooked, add the white
wine and tarragon. Bring to a boil, cover and simmer until the fish is cooked
through.
Remove the fish and add
the cream to the pan, cooking it down until the sauce thickens.
 |
| Creamy Riesling & tarragon sauce over salmon. A delightful dinner for one! |
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