Salmon with Tarragon Dijon Mustard Cream
Edmond Fallot Mustards have been stone ground in Beaune France since 1840. It is the last family held mill in Burgundy. The company encourages a revival of mustard cultivation in their region and works to preserve the traditional food ways of Burgundy.
In this recipe we deglaze the sauté pan with wine, reduce it, then stir in a blend of cream and tarragon flavored Dijon Mustard to make a pan sauce. This same technique could be used with chicken, rabbit or pork. (Add sautéed mixed mushrooms to any of these) .
4 thick pieces of salmon cut from the center of the fillet, skin removed
1 teaspoon coarse salt
Freshly milled pepper to taste
3 tablespoons of Edmond Fallot Tarragon Dijon Mustard
1 cup heavy cream
4 smallish shallots, finely chopped
2 tablespoons of butter
1/4 cup of dry white wine
1 tablespoon finely chopped fresh tarragon
Prepare the salmon.
Blot the salmon dry with paper towels. Sprinkle both sides with the coarse salt and pepper. Pat the seasoning on to the fish.
Blend the mustard into the cream. It will thicken.
Heat the butter in a sauté pan over medium heat until the foam subsides. Stir in the shallots. When they are translucent, remove them from the pan and reserve.
Raise the heat to medium high. Wait a minute for the pan to get hotter. Swirl in a bit more butter if you need it. Drop the salmon into the pan. After 2 minutes, flip each piece and cook an additional two minutes.
Remove the salmon to a warm plate and cover with foil.
Make the sauce.
Put the shallots back in the pan. Deglaze the pan with the wine. Scrape up all the browned bits. Stir, to dissolve everything that has stuck to the pan. When the wine has reduced by half, turn the heat to medium. Stir the seasoned cream into the pan juices. Keep stirring and let the sauce thicken up for 3 minutes.
Finish the dish.
Put the salmon into the sauce and cover for 3 minutes. It should be translucent in the center. If you do not like your fish rare, leave it for minute or two longer. Lift the salmon from the pan. Put a spoonful of sauce on each plate. Plate the fish and top it with another spoonful of sauce. Garnish with tarragon.