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Cod in creamy tarragon sauce recipe

Cod in creamy tarragon sauce recipe

  • Recipes
  • Ingredients
  • Seafood
  • Fish
  • White fish
  • Cod

A delicious and versatile creamy cod and tarragon dish; simple flavours, super tasty! Serve over pasta, or rice or with seasonal vegetables.

25 people made this

IngredientsServes: 4

  • 2 tablespoons butter
  • 2 onions, chopped
  • 250g small button mushrooms
  • 500g cod, cut into chunks
  • 235ml single cream
  • salt and pepper, to taste
  • 120ml white wine
  • 1 bunch tarragon, chopped

MethodPrep:10min ›Cook:15min ›Ready in:25min

  1. Melt the butter in a frying pan over a medium heat and add the onion. Cook and stir until soft, about 6 minutes. Add the mushrooms and cook for a few minutes. Move the onions and mushrooms to one side of the pan, and arrange the fish chunks on the other side. Cook until golden brown then turn over and cook on the other side.
  2. Add the cream and stir, taking care not to break up the fish. Season and bring to a simmer adding the wine and chopped tarragon. Cook for a further few minutes and ensure the fish is evenly cooked throughout. Serve immediately.

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Recipe for Cod with a Tarragon Sauce

This sensational sauce goes with any white fish cod, hake, haddock etc. and it is delicate enough to go with lemon sole and plaice. I do prefer this with fresh bass, but these are hard to come by in mid winter, so a couple of cod fillets will make a great Valentines meal!

For more recipes do check out our Dorset Recipes page.

Cod with a Tarragon Sauce

Ingredients
  • 2 cod fillets skinned
  • 2 baking potatoes
  • olive oil
  • 1/2 finely chopped shallot
  • 1/2 glass white wine
  • 80ml chicken stock
  • 150ml double cream
  • 60gm cooked prawns
  • 1 tablespoon chopped tarragon
  • squeeze of lemon juice
  • knob of melted butter
  • salt & pepper
  • sunblush tomatoes drained & sliced
  • chopped chives or a sprig of tarragon
Directions
  • Step 1 Cut each potato in half length ways then cut each half into three slices to form wedges
  • Step 2 Toss in olive oil and salt & pepper and roast for 25 minutes 220c/gas 7.
  • Step 3 Boil the shallots and white wine until almost dry
  • Step 4 Pour in cream & stock and simmer until the sauce thickens slightly.
  • Step 5 Just before serving add the prawns & tarragon, lemon juice & seasoning.
  • Step 6 Brush the cod with melted butter and cook in the oven for 6-8 minutes.
  • Step 7 Place a few roast potato wedges on each plate and arrange the cod on top. Pour over the sauce and garnish.

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Full details on how to make this fish with cream sauce are in the recipe card below, but here are the basics:

  1. Pat your fish fillets dry of excess moisture with paper towel and season both sides with a little salt and pepper.
  2. Heat olive oil and butter in a pan.
  3. Place the fish fillets in the pan and cook.
  4. Flip the fillets to cook on the other side, then transfer them to a plate.
  5. Add some minced garlic to the pan and give that a little cook.
  6. Pour in the cream, broth, salt and pepper.
  7. Simmer until the sauce has thickened and coats the back of a spoon.
  8. Once the sauce has reached the consistency that you like, stir in dill, lemon juice and lemon zest.
  9. Pour the delicious creamy dill sauce over the fish and dig in! There ya have it, fish with cream sauce. Easy and delicious!


Full Recipe

This year for the first time I’ve had success growing French tarragon particularly in our tiny garden at our beach place. I don’t why but this year it has flourished. So, in the last little while I’ve used tarragon a lot. Last night I made this sauce and spooned it over pan fried hapuku but any white fish is great as well as salmon. It’s just as good with chicken (then I use chicken stock instead of fish stock). Best of all there are hardly any ingredients and it’s quick. If you don’t have ready access to fresh tarragon, come to the market. If you buy fruit and veges from Jason, you can help yourself to herbs available by the cashiers. Tarragon is often there.

Ingredients (for 2-4 depending on how much sauce you like or your fish or chicken!!)

Fish or chicken cooked as you like

2 shallots, peeled and finely chopped

½ cup stock (fish or chicken)

2-3 tbsps tarragon leaves, roughly chopped (keep the stalks)

Heat a little oil in a pot and add the shallots. Cook on a low heat with the lid on for a few minutes until the shallots soften but don’t brown.

Add the wine, bring it to the boil and simmer until the wine has totally evaporated. Then add the stock and the tarragon stalks (there for extra flavour). Simmer until the stock has reduced by about a third. Add the cream (if you don’t have crème fraiche add another ¼ cup cream here).

Simmer for a few minutes until the sauce starts to reduce. Take out the tarragon stalks and add about half of the chopped tarragon and all the parsley. Blend till smooth using a stick blender into the pot.

Place back on the stove and stir in the crème fraiche. Add most of the rest of the tarragon leaving a little for final garnish. Simmer the sauce very gently while you cook your fish. If you want it to be very thick keep it simmering longer.

Pour the sauce over your cooked fish (or chicken) and garnish with the rest of the chopped tarragon.


Ingredients for Baked Halibut with Tarragon Cream Sauce

  • Halibut: The Star of the Show
  • Sea salt: For flavor
  • Pepper: For a touch of spiciness
  • Shallots: For more flavor
  • Ghee: Clarified Butter for a high smoking point to sauté the fillets and the shallots
  • Wine: The tang of the wine really makes this sauce
  • Tarragon: For a slightly minty, licorice taste
  • Butter: To add rich emulsification to the sauce
  • Creme Fraiche: The French clotted Cream that is perfect in this sauce
  • Dijon Mustard: The spicy king of mustards

White Fish with Creamy Leeks, Peas & Tarragon

Season the fish with salt and pepper and dredge in the flour. Add the oil to the skillet, then add the fish, presentation side down. Cook, partially covered, without turning, until the fish is browned and crispy, about 12 minutes.

Meanwhile, in another large skillet, melt the butter over medium-high. Add the leeks and peas and cook, swirling the skillet occasionally, about 5 minutes. Add the cream, reduce the heat a little and cook until the cream thickens and the leeks soften, about 5 minutes more season. Add the juice of one lemon half.

Place 2 toast points on each plate. Top with the leek and pea mixture, then sprinkle with tarragon.

Turn the fish crispy side up and douse with the juice of the remaining lemon half. Set the fish on top of the leek and pea mixture on each plate.


Directions

Preheat the oven to 350 degrees F.

Place frozen fish on a sheet of heavy-duty aluminum foil. Season with salt and pepper.

Sprinkle the tarragon and lemon juice on the fish. Add all the chopped vegetables and the fresh parsley. Dot with margarine. Fold and crimp the foil to make a tight package.

Bake for 40 minutes if the fish was frozen, or 35 minutes if it was thawed when it was put in the oven.

To serve, put on individual plates and slit the foil across the top so diners can easily fold it back to enjoy the entree.


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Cooking Directions for Single Meal

  1. Cook rice, as directed.
  2. Preheat oven to 400 F.
  3. Place the cod fillet pieces in small baking dish and season with salt and pepper. Chop the tarragon into tiny pieces.
  4. In a small mixing bowl, whisk together the olive oil, lemon juice, Dijon mustard and chopped tarragon.
  5. Pour the sauce directly onto the cod pieces, coating them completely.
  6. Bake in the preheated oven for 15 to 20 minutes, or until cod is white and flaky in the middle.
  7. Prepare the salad.
  8. Serve Lemon-Tarragon Cod with salad and rice.

Tomato Tarragon Cream Sauce Recipe

The other day we found pick up some lobster ravioli at Di Bruno Brothers Italian Market in our local Farmer’s Market. We’ve had them before and they are amazing. Pricey but tasty.

We needed a sauce to go with them so my wife did a little search online and found one that we adapted to work for our personal tastes. This is a very simple sauce to prepare at home but takes time to prep. Cutting 2 pints of grape tomatoes in half is easy but time consuming so if you can get your spouse or kids to help, it will help get dinner on the table sooner.

The recipe suggested adding shrimp to the sauce which we did because we had them in the freezer. They are not necessary but are a nice accompaniment.

Other Ways to Serve This Sauce

Not only is this sauce perfect for lobster ravioli, it would work tremendously well with other ingredients. If you didn’t have any ravioli but just a bag of shrimp in the freezer, you could make this sauce and serve it with a pasta or rice.

Tarragon and chicken also work extremely well together so you could serve this on top of a pan sauteed chicken breasts. I could also see it being served with any roasted white fish like sea bass or flounder.

How about tarragon cream sauce with roasted vegetables? Or on top of a grilled steak or roasted pork loin?

And do adapt it with some of your own favorite ingredients. A tablespoon of Dijon mustard would really give this sauce some extra flavor. We used creme fraiche in this recipe but you could substitute sour cream or cream or half and half.

Have fun with this basic sauce and come up with something special of your own.


Watch the video: Μπακαλιάρος με χόρτα και καυτερή σάλτσα (November 2021).