Pave-saumon-huitre

Label Rouge Scottish salmon portions with oysters and tarragon


(Serves 4)

  • 4 x 160g skinless Label Rouge salmon portions
  • 16 oysters (No. 2)
  • 200ml single cream
  • 45g butter
  • 2 sprigs of tarragon
  • 2 dstsp olive oil
  • 2 leek whites


Preparation: 30 mins
Cooking: 20 mins


Open the oysters and remove from shells over a sieve set on top of a pan.

Simmer the liquid and poach the oysters in it for 10 seconds.  Drain.

Add the cream to the liquid and cook for 6 to 8 mins to obtain a thick sauce.

Whisk in 25g butter, chopped tarragon, then poached oysters.  Keep warm without boiling.

Cut the white part of the leeks into thin julienne strips, clean and dry.  Fry in the remaining butter for 4 to 5 mins, stirring over medium heat.  Season with salt and pepper.

Fry the salmon pieces in the olive oil for 3 to 4 mins each side.  Season with salt and pepper.

Serve the salmon portions on a bed of leeks with the oyster and tarragon sauce.