Instructions: Preheat the oven to 220 C/425 F/gas mark 7.

Season the underside pieces of the salmon and rub the tops with olive oil. Chargrill top sides on a pre heated griddle to form a golden crust. Dont attempt to move the pieces of fish until the crust has formed, when they will move easily.

Cook in a preheated oven, golden side up, for about 3 to 4 minutes dependant on how thick the fillets are (salmon should be slighty pink in the middle when ready). Rest in a warm place whilst you finish the sauce (another 3 or 4 minutes).

Cook the redcurrants, jelly and seasoning in the muscat wine until completely fallen. Blend and then sieve into a clean pan and whisk in half the butter and half the chopped tarragon. Taste and adjust seasoning. If the sauce is too thick add a little more wine or fish stock. If it is too thin, reduce over a high heat to the desired viscosity. Add sugar if needed.

In a hot pan or wok, stir fry the courgettes in the remaining butter and tarragon until just changing colour but still crisp. Season.

Divide the courgettes between 4 plates. Put the salmon on top and pour a little of the sauce around.

This is a very refreshingly aromatic sauce which will cut through the richness of the salmon. Some buttery new potatoes would be good to serve it with.

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