Trout/Salmon Fillets With Tarragon Cream Sauce

"From "20-Minute Cookbook" by Steven Wheeler I have only made this with trout and have thouroughly enjoyed the delicate flavour of the sauce. For those who can't imagine cooked cucumber...give it a try you might be pleasantly surprised."
 
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Ready In:
20mins
Ingredients:
10
Serves:
4
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ingredients

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directions

  • Melt butter in a large frying pan, season fillets and cook for 6 minutes, turning once.
  • Transfer to plate, cover and keep warm.
  • To make the sauce, add the green onions and cucumber to the pan, and cook over a gentle heat, stirring until soft but not coloured.
  • Remove pan from heat and stir in flour.
  • Return to heat and pour in cream and sherry/wine (if using).
  • Simmer to thicken, stirring continuously.
  • Add the chopped tarragon and tomato, and season to taste.
  • Spoon the sauce over the fillets.
  • Serve with buttered new potatoes and green beans.

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