friederike's Reviews
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French Leave: A Wonderful Year of Escape and Discovery
By John Burton Race
Ebury Press - 2004
Salmon Steaks Grilled with Tarragon Butter : page 172
It's not so much a recipe for a main dish but rather the recipe for the tarragon butter that's interesting here - I guess anyone will know how to fry or grill a salmon steak (actually that was one of the first things I learned to cook).
The tarragon is very delicious, but it's more a shallot-and-garlic-butter with a little tarragon added into the mix. I'm not quite sure the lemon juice is really necessary, as the vinegar already supplies quite a bit of acidity. It's very nice on salmon, and it would probably work equally well with grilled chicken, or fried cod (it's also very nice with a slice of sourdough and a soft-boiled egg, as I just found out).
Remember to prepare it far enough in advance as the butter needs to chill before use. It's probably be way more butter than you need even for 6 servings, but it's very versatile and should keep for a few weeks in your fridge.
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