Salmon with Tarragon and Shallot Butter

We have collaborated with one of the oldest restaurants in London, Wiltons of Jermyn Street in St James', to create an iconic tarragon and shallot butter. This is old school dining with deep flavours.

2 x 150g RSPCA High Welfare Certified Scottish Farmed salmon portions

To cook your salmon portions:

Oven cook: Place the fillets on a baking tray in the centre of a preheated oven.

Fan oven: 170°C/ Conventional oven: 190°C/ Gas mark 5 for 20-25 mins.

Grill: Grill under a medium heat for 10-12 mins.    

Pan-fry: Fry in a little oil over a medium heat for 10-15 mins.

To prepare your Tarragon & Shallot Butter:

Melt butter separately in microwave for 10 seconds or in a small pan on a very low temperature then pour over your perfectly cooked salmon portions.

Delivery Info: Please click here

 

Ingredients:

• RSPCA High Welfare Certified Scottish Farmed SALMON [FISH] (Salmo salar) 97%
• Salt 3%
• Tarragon
• Shallot
• Butter [DAIRY]
• [ALLERGENS are identified in CAPS BOLD type. Although every care has been taken to remove all bones some may remain.]

Storage: Keep refrigerated between 0° to 5°C. Consume within 3 days of opening the pack. Do not exceed the use by date.

Catch Area: Harvested from the cold, tidal waters off Scotland