SALMON WITH TOMATO AND TARRAGON COULIS
- 6 shallots
- 6 large tomatoes
- 1 glass dry white wine
- 250 g button mushrooms
- 800 g salmon fillet
- 1 bunch tarragon
- 50 g butter
Bring a pan of water to the boil. Plunge the tomatoes into the boiling water for a few minutes and remove using a slotted spoon. Peel and de-seed the tomatoes and cut the flesh into small, even-sized cubes.
Wash, de-stem and finely chop the mushrooms. Peel and chop the shallots.
Melt the 50g of butter in a large, lidded frying pan. Lightly brown the shallots over a medium heat, stirring constantly with a wooden spoon.
Add the diced tomatoes and wine. Cover and simmer over a gentle heat for 15 minutes.
Add the mushrooms.
Cook over a medium heat for 5 minutes. Season with salt and pepper.
Place the salmon fillets carefully on top of the mixture. Cover and simmer for 15 minutes over a low heat.
Sprinkle with chopped tarragon and serve.