Plaice in Cream Sauce with Tarragon

Ingredients

• 8 plaice fillets
• 1 lemon (juice)
• 1 onion
• 30 g Butter
• 150 ml fish stock
• 150 ml white wine
• 0.5 bunch tarragon
• 150 g whipping cream

Instructions

1. 1.

   Wash the fish, pat dry, marinate with lemon juice, salt and pepper. Peel and finely chop the onion; sauté in butter until translucent.

2. 2.

   Add fish stock and white wine to the pan, then add the plaice fillets and simmer gently for 8 minutes.

3. 3.

   Wash and finely chop the tarragon. Remove the fish from the broth, place on a plate, cover with foil and keep warm at 80 °C. Blend the broth with the whipping cream, reduce slightly, stir in tarragon, salt and pepper.

4. 4.

   Serve the sauce poured over the plaice fillets arranged on plates.