The tarragon wine sauce was inspired by a French sauce called Béarnaise. This aromatic cream sauce is wonderful over fish, chicken or vegetables.
Serves 3 | Wine to sip: 2008 Clos LaChance Santa Cruz Mountains ChardonnayTarragon 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
- 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.
- 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!