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Prep
5m
Cook
15m
Total
20m
Prep
5m
Cook
15m
Total
20m
Ingredients
Method
Turn cooking mode on
Step 1
Add olive oil and butter to a pan, then add the leek and mushroom. Cook for 5 minutes until softening.
1 Leek
4 Mushrooms
Step 2
Add the garlic and tarragon. Deglaze with white wine and bring to a boil.
2 Garlic cloves
1 handful Fresh tarragon
150 ml White wine
Step 3
Add Dijon mustard, chicken stock, and cream. Bring to a boil, then add the seasoned salmon.
150 ml Double cream
150 ml Chicken stock
2 tsp Dijon mustard
1 tsp Salt
1 tsp Pepper
1/2 tsp MSG
Step 4
Cover and turn the heat to low. Cook for 5–10 minutes.
Step 5
Remove the fish and reduce the sauce until thick enough to coat the back of a spoon.
For
2
M
I
1
Leek, sliced, washed
2
Garlic cloves, sliced
4
Mushrooms, sliced
1
handful
Fresh tarragon, small
150
ml
White wine
150
ml
Double cream
150
ml
Chicken stock
2
tsp
Dijon mustard
1
tsp
Salt
1
tsp
Pepper
1/2
tsp
MSG
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