Perch with Tarragon

Name: Perch with Tarragon
Cuisine: British
Ingredients: 4 fillets of perch each 85-115 g/3-4 oz; 15 ml/½ fl oz olive oil; 15 g/½ oz melted butter; salt and freshly ground white pepper; salt and freshly ground white pepper; 1 plum tomato, blanched, skinned and seeded; 1 shallot, finely chopped; 125 ml/4 fl oz Noilly Prat; 300 ml/10 fl oz fish stock; 15 ml/½ fl oz white wine vinegar; 125 ml/4 fl oz whipping cream; 2 tbsp fresh tarragon leaves; 20 g/¾ oz unsalted butter

Preparation info

Serves
2

Difficulty
Easy

Appears in

A Feast of Fish 2

By Ian McAndrew

Published 1999

About

Most freshwater fish are not as fishy as other fish and therefore need careful flavour enhancing. They will not normally take to such robust sauces as their seawater cousins. This recipe is a simple derivation of the Troisgros classic salmon with sorrel. It is a lesson for us all in simplicity.

Ingredients

4 fillets of perch each 85-115 g/3-4 oz
15 ml/

Europe
United Kingdom
Fish course
Gluten-free
Pescatarian

Method

Season the fillets of perch on the meat side; using the oil lightly grease a grilling tray and lay the fillets skin-side up. Brush the skin with the melted butter then season with salt.

Cut the tomato into 1em/½in dice. Combine the shallot, Noilly, stock and vinegar together in a saucepan and bring to the boil. Reduce this until it is almost gone. Meanwhile cook the fish under a preheat