Fish In Tarragon-vermouth-shrimp Sauce
- 2 frozen filets of any kind of mild fish (enough for 2 people, so if they are small use more)
- Juice of 1/2 lemon
- 3 TBS salted butter
- 1 shallot, chopped finely
- 1/2 cup dry white vermouth
- 2 cups fish stock (I used a Knorr cube. If you don't have fish, try chicken though it will change the flavor)
- 1/2 tsp. dried tarragon leaves
- 1 tsp. dried parsley -- fresh is better if you have it, then use 1 TBS
- 1/2 cup heavy cream
- 1 TBS flour
- Salt and black fresh-ground pepper to taste
- 8-10 large or 12-14 smaller frozen peeled whole shrimp
How to make it
- Grease a 9x9 baking pan, place the frozen fish filets in it.
- Drizzle with lemon juice and let stand while you do the rest.
- Preheat oven to 350F, 175C.
- Run cold water over shrimp in a colander until they thaw. Set aside.
- In a saucepan, melt the butter over medium-low heat and add the shallots. Cook, stirring, a few minutes until softened, but do not allow the butter or the shallots to brown.
- Pour in the vermouth. Turn heat to high and cook, stirring, until vermouth has reduced by 2/3.
- Add fish stock, tarragon and parsley and bring to a boil.
- Cook, stirring, until sauce has reduced by 1/2 (about 3 minutes on high heat).
- Remove from heat while you shake together the cream and flour in a glass jar with a tight-fitting lid.
- Bring saucepan back just to a boil and pour in the cream, whisking well, until incorporated. Cook, stirring, until sauce is thickened.
- Remove from heat and taste; add salt and pepper to taste.
- Pour over the filets in the 9x9 pan, cover with aluminum foil and place in oven. (At this point you can make your pasta if using it.)
- Bake for 15 minutes, then remove foil and add well-drained shrimp to sauce. Stir, cover again and bake for maximum 10 minutes more.
- Serve over buttered wide noodles, vermicelli or spaghetti cooked al dente, with a green salad on the side. You will be a happy couple!
- Recipe can be doubled for 4; increase the size of the baking dish.