Alaska salmon with roe, shallots and tarragon
Michelin-starred chef Andy Beynon’s technique for pan-fried, wild-caught Alaska salmon.
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Ingredients
- 1 whole Alaska salmon or 2 fillets
- White wine
- ½ shallot, diced
- 5 peppercorns
- 50ml double cream
- 250g unsalted butter, cubed and chilled in the freezer
- 100g salmon roe
- 1 bunch of thyme
- 1 bunch of tarragon
- 2 cloves of garlic, crushed
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