This is a delicious way to enjoy a tarragon sauce without the usual vat of butter that usually accompanies more traditional recipes. The cod works really well with the acidity of the lemon and the creme fraiche adds a lovely creamy texture, without the cream. I served it with new potatoes, carrots, asparagus, broccoli and peas and it was yummy.
Ingredients
- 350 grammes cod fillet use the chunky end
- 2 lemons juiced
- 30 grammes Butter
- 1 small bunch tarragon chopped
- 1 bay leaf
- 6 black peppercorns
- 1 tsp capers
- 3 tbsp creme fraiche reduced fat
Instructions
- Place the lemon juice, butter, bay leaf, peppercorns and half the tarragon in a large shallow pan with the cod.
- Bring the liquid to boiling, cover and simmer for around 10 minutes.
- Keep an eye on the fish and as soon as it is opaque and the flakes separate easily, remove it with a slotted spoon and keep warm.
- Remove the bay and peppercorns, bring the liquid back to the boil and add the capers, tarragon and creme fraiche.
- Once the sauce has combined, pour some back onto the fish and serve the rest in a jug for those who want more.
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