Organic salmon fillet with tarragon and bean sprout sauce

How Maurice does it

1. 1

   Finely chop the fresh tarragon and shallot. Crumble the chicken bouillon cube into a saucepan.

2. 2

   Add the chopped tarragon, shallot, water, and white wine to the saucepan. Bring to a boil.

3. 3

   Add the garlic clove, ginger, white wine vinegar, and Tabasco. Pour in the cream and simmer gently.

4. 4

   Strain the sauce through a fine-mesh strainer into a bowl, discarding solids. Return the strained liquid to the pot.

5. 5

   Whisk in the butter until melted. Add the bean sprouts and simmer for 2 minutes; they should remain crunchy.

6. 6

   Season the salmon fillets with salt. Heat olive oil in a frying pan over medium-high heat. Pan-sear the salmon skin-side down for a few minutes until skin is crispy, then flip and cook for 4–5 minutes. Remove from pan and let rest for 5 minutes.

7. 7

   Spoon the sauce with bean sprouts over the salmon. If desired, use a hand blender to create a light foam on the sauce before serving.