This tarragon sauce is my favorite sauce to serve with baked salmon, often I serve it with rice and fennel salad. It might be a pale plate of food, but it is packed with flavors, and truly a meal worthy of a King or Queen.
- 1 onion, diced
- 1 teaspoon olive oil
- 1 knorr fish stock cube
- ¼ cup (½ dl) white wine
- 1 cup (2½ dl) heavy whipping cream
- 1-2 teaspoons tarragon
- salt and white pepper to taste
Heat the oil in a skillet over medium heat, cook the onions in the oil until translucent. Add the wine, cream, tarragon and fish stock, and bring it to a boil. Let the sauce simmer for a few minutes. Season with salt and white pepper.
Serve the sauce with baked salmon or another fish.