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.
- 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
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.