Salmon with Roasted Pine Nuts and Tarragon

Clean the salmon, remove the bones, cut away the skin and remove the gray fat. Cut fillet in half, season with pepper and season with salt, press pine nuts smooth and roast in a little bit of butter on both sides for three min each. Then transfer to a hot plate, cover tightly with aluminum foil and set aside.

Sauté shallot in butter, deglaze with fish stock and vermouth and reduce by half. Add the chopped tarragon. Add the salmon with the pine nuts one more time to the frying pan and heat, thicken the stock with a flake of butter, season strongly with salt and freshly ground pepper.

Serve with long grain rice, gnocchi or boiled potatoes.

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