Salmon noisettes with tarragon

Recipe from: 10/1/1996 12:00:00 AM
Ingredients 5
Servings 1


Serving Change
  • 4
    thick, evenly-cut salmon steaks (cut across the fattest part of the fish)
  • 4
    sprigs of tarragon
  • 15
  • sea salt
  • freshly ground black pepper


1. Using a small sharp knife and your fingers, work the backbone and other bones out of each steak. 2. Using a knife, separate the skin from the long ends of the steak, but do not remove completely. 3. Roll one flap of fish into the middle (where the bone was) and wrap the other round it. 4. Fold the skin flaps around the noisette and secure with string or a wide strip of foil. 5. Place the noisettes on sheets of foil (or greaseproof paper), top each with a sprig of tarragon and a little butter. Add salt and pepper and wrap up. 6. Bake in preheated 180 ºC oven for 25 minutes and serve. Serves 4.

Read more on: fish/seafood  |  bake


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