Escalopes of Salmon with Tarragon Crust and Piquant Butter

by | Jul 13, 2025 | Fish Main Course, French, Main Courses, Spices & Herbs, Tarragon, World Cuisines

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Escalope of Salmon with Tarragon Crust and Piquant Butter

A refined preparation of salmon fillets, crusted with fresh tarragon and parsley breadcrumbs, lightly grilled to golden perfection, and finished with a classic beurre Nantaise. Light, elegant, and richly flavoured.

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Keyword: Salmon, Herbs, Tarragon,
Category: Main Courses, Spices & Herbs
Course: Main Course, Mains, Fish
Cuisine: French
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 Servings
Calories: 758kcal
Author: MJF
Cost: £12.00

Equipment

  • 1 Cutting Board & Cooks Knife
  • 1 Mixing Bowl
  • 1 Saucepan & Wooden Spoon
  • 1 Whisk
  • 1 Baking Sheet

Ingredients

For the Salmon

  • 4 each Escalopes of Salmon trimmed 170g each / 6 oz
  • 115 g Fresh White Breadcrumbs fine (4 oz / 2 cups)
  • 30 g Fresh Tarragon, chopped 1 oz / large handful
  • 30 g Fresh Parsley, chopped 1 oz / large handful
  • 115 g Plain Flour for dusting 4 oz / approx. ¾ cup
  • 60 ml Clarified Butter 2 oz / 4 tbsp
  • Salt and Black Pepper to season

For the Beurre Nantaise

  • 250 ml Dry White Wine 9 fl oz / 1 cup
  • 2 tbsp White Wine Vinegar
  • 2 each Shallots finely chopped
  • 1 Splash Heavy Cream optional
  • 200 g Cold Unsalted Butter diced 7 oz / ¾ cup + 2 tbsp
  • Salt and Lemon Juice to finish

Instructions

Prepare the Herb Crust:

  • In a bowl, mix the breadcrumbs with the chopped tarragon and parsley. Season well with salt and pepper and set aside.

Prepare the salmon:

  • Lightly dust each escalope with flour. Dip briefly in the warm Beurre Nantaise, then coat evenly with the herb breadcrumb mixture. Press gently to ensure a good but light coating.

Cook the Salmon:

  • Place the crusted salmon on a lightly greased tray or non-stick baking sheet. Drizzle or brush with clarified butter. Grill (broil) under moderate-high heat for 6–8 minutes, or until golden brown and just cooked through.

To Make the Beurre Nantaise

  • Combine wine, vinegar, and shallots in a small saucepan. Reduce over medium heat until about 2 tablespoons of liquid remain. Add the cream and boil.
  • Lower the heat. Whisk in cold butter gradually, piece by piece, until the sauce thickens to a smooth consistency.
  • Season with a touch of lemon juice and salt to taste. Keep warm (but not hot) until serving.

Presentation

  • Place the golden salmon escalopes onto warmed dinner plates. Spoon Beurre Nantaise around the fish. Serve with buttered new potatoes and a light green salad or steamed asparagus.

Notes

Make the beurre Nantaise just before serving to keep its texture light and silky.
Use fresh herbs for the best flavour and colour whenever possible.
For variation, swap salmon for halibut or trout and add other herbs such as chives and chervil.

Nutrition

Calories: 758kcal | Carbohydrates: 49g | Protein: 9g | Fat: 54g | Saturated Fat: 33g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 2g | Cholesterol: 138mg | Sodium: 546mg | Potassium: 422mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2200IU | Vitamin C: 14mg | Calcium: 171mg | Iron: 6mg

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