Fish Fillet in Tomato – Tarragon Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 port. Fish fillet (s) your choice
- 3 shallot (s)
- 1 small carrot (s)
- 2 tablespoon olive oil or clarified butter
- 1 tablespoon tomato paste
- 1 tablespoon mustard, medium hot or hot
- 1 cup crème fraîche
- 0.5 liter ½ vegetable stock
- 1 glass Prosecco
- 4 tomato (s), peeled
- Salt and pepper, freshly ground black
- tarragon
Print Recipe
Pin Recipe Instructions
- Finely chop the shallots and carrots and fry in the oil or lard. Add the tomato paste and mustard. Then dice the fresh tomatoes and add them. Braise everything for 5 minutes, deglaze with prosecco, simmer and then pour in the broth. Simmer a little, then add the fish fillets cut into strips. Bring again to just before the boiling point, stir in the creme fraiche and only let the fish simmer for about 10 minutes.
- Season to taste with salt, pepper and tarragon.
- Serve with rice or baguette.
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