This retro sauce is quick to make and a delicious pairing with salmon.
60ml dry white vermouth
1 tsp. dried tarragon
1 tsp. dried chives
1 tsp. unsalted butter
2 tsp. garlic-infused olive oil
2 salmon fillets
60ml heavy cream
sea salt and pepper
1 tsp. chopped fresh tarragon or chives
Pour the vermouth into a cup and stir in the dried herbs, then set aside.
Heat the butter and oil in a small skillet into which the salmon with fit snugly. When it begins to sizzle, add the salmon, hump-side down, and cook for 2 minutes. Turn the salmon over, add the vermouth with the herbs and, once it comes to a bubble, cook a further 2 minutes.
Remove the salmon to 2 plates and stir in the cream. Season to taste with salt and pepper and stir in the fresh tarragon or chives. Bubble to thicken and serve over the salmon.
Serves 2
Cooking with Nigella 