Tarragon Wine Cream Sauce over Baked Cod
The tarragon wine sauce was inspired by a French sauce called Béarnaise. This aromatic cream sauce is wonderful over fish, chicken or vegetables.
shallots and tarragon
Serves 3 | Wine to sip: 2008 Clos LaChance Santa Cruz Mountains Chardonnay
Tarragon Wine Reduction- 1/2 cup dry white wine, such as a Chardonnay
- 1/4 cup white balsamic (white wine vinegar)
- 1 small shallot, chopped
- 2 – 3 sprigs fresh tarragon
- cooking gadget: a fine mesh sieve
- Heat a small saucepan to medium-high and combine wine, balsamic, shallot and tarragon. Reduce the liquid 8 to 10 minutes stirring the shallot and tarragon a bit. Liquid will be reduced to about a 1/4 cup. Do not reduce to less than a 1/4 cup. Should be a light boil not a rolling boil.
- Strain the mixture by pushing the liquid out from the shallot and tarragon through a fine mesh sieve over a bowl. Discard shallot and tarragon. Set aside the wine reduction for the cream sauce.
- 1 plus 1/4 cup heavy whipping cream
Tarragon Wine Reduction
- 1/4 cup tarragon wine reduction
- Heat a large skillet medium-high and add heavy cream plus the tarragon wine reduction. Reduce the cream 8 to 10 minutes.
- about 1 pound wild cod fish or other white fish (3 to 4 pieces), thawed or frozen
- 1/2 teaspoon sea salt
- 1/4 teaspoon cracked pepper
- 1/2 teaspoon ground garlic
- 1/4 teaspoon paprika or chile molido (ground chile)
- 1/8 teaspoon coriander
- Preheat oven to 350° F.
Tarragon Essence Wine Reduction
- Remove any excess water from fish by rolling it in a towel. Cover cod with all the spices.
- Place cod in a baking dish. Bake 10 minutes if thawed or 20 minutes if frozen.
- Remove cod from dish (leave any excess water in the dish and discard).
Pour the cream sauce over fish. This is a wonderful dish!
Just made this tonight and it was delicious! Thanks for posting.
Posted by Boef | May 10, 2013, 11:54 amSweet! I’m glad the dish worked out nicely.
Posted by Unwind Cooking | May 10, 2013, 12:18 pmSounds delicious. I haven’t tried too many sauces on my fish dishes so this would be a good place to start. Thanks for sharing!
Posted by 1visionmultimedia | October 1, 2012, 11:46 amYou’re welcome. I hope you try some and post them on your blog!
Posted by Unwind Cooking | CA Realtor | October 1, 2012, 1:53 pmLooks really good! I love the sound of the reduction, I will have to give it a try!
Posted by Mama's Gotta Bake | September 4, 2012, 9:37 amthank you! next time I make this I’ll have to see how it goes with chicken too.
Posted by unwind cooking | September 4, 2012, 11:44 amtest comment
Posted by unwind cooking | August 15, 2012, 6:45 pmI found a tarragon french white vinegar that I love to use! I also love to cook with wine. I can’t use cooking wine or cooing sherry because they are high in sodium, so I found that using Chardonnay or Merlot is the perfect solution, low sodium and high flavor
Posted by HighFlavorHealthyHeart | April 9, 2012, 4:00 pmOoh sounds nice! Thank you for the ideas.
Posted by unwind cooking | April 9, 2012, 6:57 pmWhat a fabulous sauce! Heavy cream is my jam and I keep a carton of it in my fridge to add to things at all times.
Posted by filingawaycupcakes | April 9, 2012, 2:00 pmI know … I find I’m buying a carton of it almost every week. It’s all in the sauce.
Posted by unwind cooking | April 9, 2012, 3:58 pmI love tarragon and it goes so well with seafood.
Posted by Karen | April 9, 2012, 1:37 pmYes it does. I only just discovered tarragon when I saw this sauce recipe.
Posted by unwind cooking | April 9, 2012, 3:52 pmTarragon is one of the herbs that I grow each year in my herb garden. It is hardy and comes back each year at our cottage in Maine where it is covered in feet of snow during each winter.
Posted by Karen | April 9, 2012, 4:02 pm