Ingredients

• 1 tbsp olive oil
• 1 tbsp butter
• 85g/3oz salmon fillet
• salt and freshly ground black pepper
• 150ml/5fl oz double cream
• 150ml/5fl oz fish stock
• 2 tbsp chopped fresh tarragon
• 1 tbsp chopped fresh dill
• 3 asparagus spears
• blanched
• 1 handful carrot batons
• blanched

Directions

• For the salmon
• heat the olive oil and butter in a pan and season the fish with salt and freshly ground black pepper. Lay the fish skin-side down into the pan and fry for 4-5 minutes
• then flip over and cook for a further 3-4 minutes
• or until golden-brown all over and cooked to your liking. Set aside on a warm plate.
• For the sauce
• place the cream and fish stock into a pan and bring to a gentle simmer. Reduce the mixture for 4-5 minutes
• or until thickened slightly
• then stir in the fresh herbs.
• To serve
• place the salmon onto a serving plate and arrange the blanched vegetables alongside. Pour the cream sauce around the edge of the plate.