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Salmon Trout with Tarragon Salsa Verde
- Serves
2
- Difficulty
Medium
By Tessa Kiros
Published 2012
Lovely, fresh, summery and easy. Serve with sliced new potatoes boiled in their skins. Don’t throw the broth away. Keep it to make a fish risotto later
Ingredients
250 ml 9 fl oz 1 cup 125 ml</
Method
Choose a nice wide pot where the fish fillets won’t be compromised. Add the water, wine, onion, celery, parsley bunch, peppercorns and a good pinch of salt and bring to the boil. Clean the fish fillets and remove any bones. Add the fish to the broth, skin side down, cover and simmer for 10 minutes or so. Make sure you splash some of the liquid over the top of the fish. Remove from the heat and
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