Recipes–Monk Fish a la Crème With Tarragon

This is a classic fish recipe, and the sauce goes well with any white fish that can withstand poaching.  The key ingredient is tarragon, but the combination of cognac and French mustard make it pungent, fragrant, and delicious.

Monkfish a la Crème with Tarragon

* 1 1/2 lbs. (approx.) fresh monkfish, cut into 2” pieces

* 1 Tbsp. (approx.) dried tarragon

* 1 Tbsp. Maille or other Dijon mustard

* 1/2 medium onion, chopped

* 2 Tbsp. olive oil

* 1/2 cup half-and-half

* 1/2 cup light cream

* 1/4-1/2 cup cognac (Bourbon can be substituted)

- Sautee the onion in the olive oil until soft

- Add the mustard, cognac, and tarragon; cook over very low heat, stirring constantly 5min

- Add the cream and half-and-half, stirring well

- Taste.  You can let the mixture simmer if the alcohol has not evaporated; you can add more mustard, tarragon, crème, salt, dash of sugar..  The sauce should be creamy, mild, and flavorful.

- Set aside the sauce and steam the monkfish (i.e. over but not in boiling water) until done – be careful not to overcook

- Drain the fish well and add to the sauce, mix, and serve.