Creamy White Wine & Tarragon Sauce

Creamy White Wine & Tarragon Sauce

TWO FOR ONE, a quick and satisfying 🤤 fish sauce with… a  great combination of flavour, perfect with sweet & delicate pan fried HADDOCK fillet but which will work with any other thin flaky white fish such as Whiting, Pollock or Natural smoked haddock.  Posh it up  and substitute with the white fish Scallops, John-Dory, Halibut or even Scallops …  Turn it into a lazy fish pie. Use the sauce as a base for a fish pie, all you will need to add are mash potatoes and a few peas.

Ingredients

  1. Any Skinless, boneless fish fillets. We traditionally like to use succulent sweet and soft haddock for this recipe (150- 250 gr per person )
  2.  1l4 pint of Fresh cream or jar of Creme fraiche.
  3. A generous soup spoonful of wholegrain mustard
  4. Alittle squeeze of Honey ( desert spoon )
  5. Generous sprinkle of Fresh Taragon ... Fresh Dill, chives or even parsley will also do the work
  6. Optional a good dash of white wine ( or a few moorish drops of Pernod )
  7. Butter Seasoning
  8. OPTION B: THE LAZY FISH PIE: Mash potatoes and frozen peas

Method

  1. 1 PLAN A: Start pan frying the seasoned fish with a little butter for a few minutes, while combining every other sauce ingredients together. Gently flip over your fish fillets and pour the creamy sauce in the pan.
  2. 2 Baste the fish with the sauce while gently simmering for another 2-3 minutes. Great served with potato mash, green peas, broccoli, spinach etc... A bunch of super fresh Swiss Chard picked up the day before at the Galway market was the perfect match for our own Sunday dinner...
  3. 3 PLAN B: Make it into a "lazy" fish pie .... Place the fish and creamy mixture in a deep oven dish, add frozen peas. Cover up with a layer of potato mash. Bake in a Pre-heated oven (200 deg) for 20/25 minutes until piping hot.  Sprinkle with Parmesan and brown a few minutes under the grill for a couple minutes and
  4. 4 "Voila" the Secret for the quickest fish pie ever  👨‍🍳⭐️⭐️⭐️⭐️👨‍🍳

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