Orange-Tarragon Sauce with Cream

Published March 1, 2005.

Why this recipe works:

To have the fish and sauce in our sautéed fish fillet recipe ready to serve at the same time, we used fillets of uniform size, between 1/4 and 1 inch thick, small enough so that four fillets could fit in a skillet. We reversed the cooking process specified in most sautéed fish filet recipes,… read more

To have the fish and sauce in our sautéed fish fillet recipe ready to serve at the same time, we used fillets of uniform size, between 1/4 and 1 inch thick, small enough so that four fillets could fit in a skillet. We reversed the cooking process specified in most sautéed fish filet recipes, making the sauce first and keeping it warm in a separate saucepan while cooking the fish.

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Makes about 1 cup

We like the delicate, fruit flavor of champagne vinegar in this sauce, but white wine vinegar can also be used. This sauce is excellent with white fish fillets.

Ingredients

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