I like my salmon almost sushi-coral and cooked for two minutes a side, but if you want yours less pink, then cook for three to four minutes a side and add some water to the vermouth mix, as the longer cooking will make more evaporate. The retro sauce is supercomforting both for its speed and its fragrant creaminess.

Serves

2

Ingredients

60ml dry white vermouth
1 tsp dried tarragon
1 tsp dried chives
1 tsp unsalted butter
2 tsps garlic oil
2 skinless salmon fillets, 125-150g each
60ml double cream
Salt and pepper to taste
1 tsp of freshly chopped tarragon or chives

Method

Step 1: Pour the vermouth or wine into a cup and stir in the dried herbs. Put to one side.

Step 2: Heat the butter and garlic oil in a small frying pan in which the two salmon fillets will fit snugly. When it begins to sizzle, add the salmon and cook, hump-side down, for two minutes.

Step 3: Turn over the salmon, add the vermouth with its herbs and, once it comes to a bubble, cook for a further two minutes. Remove the salmon fillets to a couple of plates and then stir the cream into the pan, seasoning to taste.

Step 4: If desired, add some chopped fresh tarragon or chives to the pan and pour the pale, herb-flecked sauce over the salmon pieces.

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Tarragon salmon