Bring out the flavour of some delicious fresh salmon by steaming it with white wine and tarragon in a halogen oven.
2 Fresh Trimmed Salmon Fillet
1/4 Cup of White Wine
Small Bunch of Fresh Tarragon (dried can also be used)
Salt & Pepper to taste
Place the salmon fillets in the centre of a large piece of foil.
Sprinkle the top of each fillet with tarragon and place a small amount of butter in between the fillets. Add salt and pepper to taste.
Carefully, bring the edges of the foil together to form a parcel, taking care not to disturb the salmon. Ensure the foil is raised up above the contents, so that the steam can circulate.
Pour a small amount of wine into the parcel and then pinch the edges together to seal.
Place the parcels on the low rack and cook at 200°C for 20-30 minutes. After 20 minutes, remove and carefully open the parcels (take great care as they will be full of steam) and pour all the juices into a pan.
Continue to cook to your desired taste but do not over-cook as the salmon will become dry.
Place the cooked salmon on a plate and pour the juices over to complete the dish.