Fillets With Lemon Tarragon Sauce

Serves: 6
Total Calories: 165


1 1/2 (10-ounce) packages frozen fish filets frozen buttered fish fillets
1 cup half and half
1/2 teaspoon chicken bouillon
1/2 teaspoon tarragon dried, crushed*
2 eggs yolk
2 teaspoons lemon juice
Lemon wedges
cucumber slices


In a 10-inch skillet over high heat, bring fish, half-and-half and bouillon granules to a boil. Reduce heat to medium, cover and cook for 10 minutes or until fish is opaque in the center, turning once during cooking. Transfer fish to a serving plate cover and keep warm.

Add tarragon to liquid in skillet. Whisking over high heat, boil until thickened and 3/4 cup remains. Remove from heat.

In a small bowl, whisk egg yolks and lemon juice. Stir about one-third of the hot mixture into egg yolks. Stir back into hot mixture in skillet. Drain accumulated liquid from fish into sauce. Over low heat, whisk sauce for 1 to 2 minutes or until thickened (do not boil). Pour over fish and garnish with lemon and cucumber.

*If using fresh, use three times the amount of dried herb or to taste. Fresh herbs should be chopped or minced.

Nutritional Facts:

Serves: 6
Total Calories: 165
Calories from Fat: 85

This Fillets With Lemon Tarragon Sauce recipe is from the Current Calendars Cookbook. Download this Cookbook today.

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