Name: Merlu à L’estragon et à L’Orange (Hake with Tarragon and Orange)
Yield: Serves 4
Cuisine: French
Ingredients: 4 tablespoons heavy cream; ½ teaspoon finely grated peel of orange; 4 slices of hake or halibut about 1 inch thick; 3 tablespoons butter; salt, freshly ground pepper; ½ teaspoon finely chopped tarragon; 4 sprigs of tarragon; ⅔ cup milk

Preparation info

Serves
4

Difficulty
Easy

Appears in

Recipes from a French Herb Garden

By Geraldene Holt

Published 1999

About

Although I first made this dish using some particularly fine slices of hake, I have since cooked fillets of flounder and also whole halibut, plaice, and dab this way. Simply adjust the cooking time according to the nature of your fish, the method otherwise remains the same.

Ingredients

4 slices of hake or halibut about 1 inch thick
3 tablespoons b

Method

Spread half the butter generously over a shallow ovenproof dish large enough to hold the fish in a single layer. Put in the fish and season lightly with salt and pepper. Place a sprig of tarragon on each slice of fish and pour on the milk. Dot the fish with the remaining butter and cover the dish with a buttered wax paper.

Cook in a 350° oven for 10–15 minutes or until the fish is opaqu

Become a Premium Member to access this recipe

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of