Receta Char Roasted Salmon With A Redcurrant And Tarragon Glaze
by Global Cookbook

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	Raciónes: 4

Ingredientes

1 x 600 gram pie salmon fillet, pin boned and skinned and cut into 4 pcs (1 1/2lb)
1 Tbsp. Extra virgin olive oil
55 gm Redcurrants, stripped from the stem (2oz)
300 ml Dry muscat wine, (1/2 pint)
1 tsp Redcurrant jelly

5 sprg tarragon, (5 to 6)
30 gm Unsalted butter, (1oz)
225 gm Small thin courgettes, thinly sliced (8oz) Freshly grnd salt and black pepper
1 pch Caster sugar to taste, depending on how tart the redcurrants are.

Preheat the oven to 220 C/425 F/gas mark 7.
Season the underside pcs of the salmon and rub the tops with extra virgin olive oil. Chargrill top sides on a pre heated griddle to create a golden brown crust. Do not attempt to move the pcs of fish till the crust has formed, when they will move easily.
Cook in a preheated oven, golden brown side up, for about 3 to 4 min dependant on how thick the fillets are (salmon should be slighty pink in the middle when ready). Rest in a hot place whilst you finish the sauce (another 3 or possibly 4 min).
Cook the redcurrants, jelly and seasoning in the muscat wine till completely fallen. Blend and then sieve into a clean pan and whisk in half the butter and half the minced tarragon. Taste and adjust seasoning. If the sauce is too thick add in a little more wine or possibly fish stock. If it is too thin, reduce over a high heat to the desired viscosity. Add in sugar if needed.
In a warm pan or possibly wok, stir fry the courgettes in the remaining butter and tarragon till just changing colour but still crisp. Season.
Divide the courgettes between 4 plates. Put the salmon on top and pour a little of the sauce around.
This is a very refreshingly aromatic sauce that will cut through the richness of the salmon. Some buttery new potatoes would be good to serve it with.