Sautéed White Fish Fillets With Orange-Tarragon Cream Sauce
Serves 4
Ingredients
2 teaspoons vegetable oil
1 shallot, minced
1 cup orange juice
3 tablespoons champagne vinegar
1⁄4 cup heavy cream
2 tablespoons unsalted butter, chilled
1 tablespoon minced fresh tarragon
Salt and pepper
1 recipe SAUTÉED WHITE FISH FILLETS
Orange wedges
Instructions
- Heat oil in medium saucepan over medium heat until shimmering; add shallot and cook, stirring frequently, until softened and beginning to color, about 1-1⁄2 minutes. Add orange juice and vinegar, increase heat to high, and bring to boil; boil until reduced to 3⁄4 cup, 4 to 6 minutes. Add heavy cream and continue to cook until slightly reduced, about 1 minute. Off heat, whisk in butter and tarragon, and season with salt and pepper to taste. Cover to keep warm and set aside, stirring once after about 1 minute, while preparing fish.
- To serve, stir sauce to recombine and spoon 1⁄2 cup over cooked fish fillets. Serve immediately with orange wedges, passing remaining sauce separately.
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