Cod with Tarragon

Pasta dishes are simply always delicious!

A typical French basic preparation that succeeds with any fish fillet.

Melt butter in a suitable frying pan in the 220 °C hot stove. Chop the onion or possibly the shallots. Sprinkle into the form and let it brown a little bit, but not brown. Pluck tarragon leaves and add the stems to the onions.

Prepare fish fillets, rinse and rub dry. Do not acidify if the fish is really fresh and still smells of the sea – otherwise drizzle a tiny bit of juice from a lemon over it. Salt and season with pepper, place in the onion butter, cover with a few flakes of butter so they don’t dry out, pour on the vermouth and put in the stove for eight to ten min. Take out, put the fish on a preheated plate and cover with the foil.

Pour the roast stock into a saucepan, bring to the boil, remove the stalks and blend through. Blend in crème fraîche, perhaps cook a tiny bit more. Mix in tarragon, season and pour over fish fillets. Serve immediately.

Serve with: Boiled potatoes or pasta.

Drink: a strong dry white wine (Chablis or German Pinot Gris).

Related Recipes:

Dorade with Zucchini Pappardelle and PestoPasta dishes are simply always delicious! For the pesto, roast the pine nuts in a frying pan without fat until... Felted FishPlace all ingredients for the clear soup in a large saucepan. Cover with cold water and bring to a boil over... Pasta Au GratinPasta dishes are simply always delicious! 1. cook the pasta in enough salted water until al dente. Drain and... Pork Roulade with Chanterelle Stuffing and Tomatoes …Pasta dishes are always a good idea! Clean chanterelles well, cut large mushrooms in half, rinse when cooled... Perch with ChicoryPasta dishes are just always delicious! 1. briefly rinse the fish fillets in cool water, dry with kitchen... Fish Stew with ShrimpsCut the fish fillets into wide strips and season with salt and pepper. Bring the soup and white wine to the... Poached Cod with Caramelized FennelBring the fish stock to a boil with the white wine in a saucepan. Add half an onion, 4 sprigs of tarragon and... Stuffed Carp From the OvenWash the gutted, cleaned carp cold and drain. Trim the fins. Inside moistened with juice of a lemon, stand 15... Mashed Potatoes with Leek to Cod FilletsClean, rinse and cut leeks into 1 cm thick rings. Remove the peel from the potatoes and cook in salted water... Veal Medallion with TarragonRub the veal medallions with pepper on both sides. Heat oil in a frying pan and add the unpeeled garlic...