Merlu à L’estragon et à L’Orange

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; ½ teaspoon finely chopped tarragon; ⅔ cup milk; 4 sprigs of tarragon; salt, freshly ground pepper; salt, freshly ground pepper; 3 tablespoons butter; 4 slices of hake or halibut about 1 inch thick; 4 slices of hake or halibut about 1 inch thick

Hake with Tarragon and Orange

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

Europe
France
Fish course
Pescatarian
Gluten-free
Mediterranean

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