How to make it

  • for the fish
  • In a large soup pot combine vegetables, wine, lemon slices, bay leaf, peppers, 8 cups water and 2 teaspoons salt. Bring to a boil. Reduce heat. Cover; simmer broth for 30 minutes.
  • Strain broth through cheesecloth.
  • In a skillet bring 1 cup broth to boiling; add snapper fillets. Add more broth to half-cover fish, if needed. Return to boiling. Reduce heat; simmer, covered, until fish flakes easily with a fork. Remove fish, reserving poaching broth; keep fish warm. Strain broth, reserving 3/4 cup for sauce.
  • Prepare Tarragon Sauce. Spoon some sauce over fish, and pass the remaining sauce.
  • For the sauce
  • In a saucepan, melt the butter or margarine, stir in flour, tarragon, sugar and salt. Add reserved broth all at once. Cook and stir until thick and bubbly. Cook and stir for 1 minute more. Gradually stir half of the hot mixture into the egg yolk. Return all to the saucepan. Cook and stir till bubbly. Reduce heat, then cook and stir for 1 to 2 minutes more. Stir in lemon juice.
  • Makes 3/4 cup

People Who Like This Dish 1
Reviews & Comments 2

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  • valinkenmore 7 years ago
    Wonderful one Griz.
    Was this review helpful? Yes Flag
    " It was excellent "
    notyourmomma ate it and said...
    Oh the tarragon and I adore a new fish preparation. This one rocks. Thanks, dear.
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