12oz salmon filet (deboned, fresh, wild caught, sliced thin
1oz avocado oil
2oz shallots fine minced
1ea garlic clove fine minced
2oz white wine dry
1oz fresh lemon juice
1oz heavy cream
1T tarragon chopped
4oz unsalted butter (very cold)
salt & pepper tt
Saute salmon in non stick skillet with avocado oil till medium 1-2 minutes per side depending on you like it cooked. remove and plate cover lightly. add shallots to hot pan and sweat till soft, no color. deglaze with wine, lemon juice and cream. reduce till syrup consistency add cold butter and swirl constantly till half melted. turn off heat and continue swirling till fully melted. add tarragon season and pour over fish. serve with lemon wedges.