White fish Fillets in a white wine & Tarragon creamy sauce

White fish Fillets in a white wine & Tarragon creamy sauce

Quick and satisfying 🤤… A great combination of flavour for sweet & delicate HADDOCK fillet, to be enjoyed by all the family. Try it with any other thin flaky white fish such as Whiting, Pollock or Natural smoked haddock. Make it fancy and substitute with Scallops, John-Dory  or halibut…

PREPARATION AND COOKING less than 10 minutes…


  • Skinless, boneless  haddock fillet (150- 250 gr per person )
  •  1l4 pint of Fresh cream or jar of Creme fraiche.
  • A generous soup spoonful of wholegrain mustard
  • Alittle squeeze of Honey ( desert spoon )
  • A generous sprinkle of Fresh Taragon … But dill, chives or even parsley will also do the work
  • Small drop of white wine (optional )
  • Butter
  • Seasoning

Start pan frying the seasoned fish with a little butter for a few minutes, while combining all the ingredients together. Gently flip over your fish fillets and  pour the creamy sauce in the pan.

Baste the fish with the sauce while gently simmering for another 2-3 minutes. Great served with potatoe mash, green peas, brocoli, spinach etc… A bunch of super fresh Swiss Chards picked up the day before at the Galway market was the perfect match for our own Sunday dinner…

PLAN B: TURN THIS INTO A FISH PIE…… Place the fish and creamy mixture in a deep oven dish, with frozen peas. Cover up with a layer of potatoe 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 voilá the quickest ever fish pie recipe.  👨‍🍳⭐️⭐️⭐️⭐️👨‍🍳

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