4 thick pieces of salmon
3 tablespoons of dry white wine
3 tablespoons Basil Dijon Mustard "Edmond Fallot"
1dl light cream
finely sliced tarragon (use scissors)
coarse salt, pepper.
Pat salmon with salt and pepper. Finely chop shallots. Mix mustard and cream together.
Cook salmon slices in skillet. Remove from skillet and keep warm. Add shallots to cooking juices. Scrape and stir over low heat until soft. Pour in white wine. When reduced sufficiently, add mustard/ cream mixture and tarragon. Remove from heat. Spoon over salmon slices.Serve immediately with rice.