What does A Chorus Line have to do with Nigel Slater's Lemon Tarragon
Nigel says, "A mild and gentle fish supper for a summer's day."
Adapted From Nigel Slater via TheGuardian.com
The Recipe: Put 350g (about 12 oz) of cod fillet (I used salmon), cut from the thick end of the fish, into a large, shallow pan with the juice of two lemons, 40g of butter (1.4 oz) (I used about 1 tablespoon) and half a small bunch of tarragon, chopped. Add a bay leaf and six black peppercorns, then bring to the boil, lower the heat, cover with a lid and simmer for about 10 minutes until the fish is opaque. Remove the fish with a fish slice and keep it warm. Add the remaining half-bunch of tarragon, chopped, a teaspoonful of capers (I doubled the capers) and three tablespoons of crème fraîche. (I used Greek yogurt)
The Trick: Check the texture of the fish constantly. It is ready when a large flake of fish can be easily prized away from the next, but should remain firm and snow white. The sauce naturally curdles slightly.
The Twist: Try the same recipe but use salmon instead of cod, and use a bunch of chervil instead of tarragon. Gurnard is also a possibility, as is haddock, and keep it plain and simple by using flat-leaf parsley.
Notes/Results: Nigel suggests the tarragon with cod and matching chervil with the salmon but I can never find chervil here and I love tarragon with any fish. The tarragon gives the sauce such great flavor and of course, I always love my capers and tossed in extra. ;-) I did reduce the butter to about a tablespoon just because I didn't feel I needed the additional fat and calories. Although the appearance of the sauce was not great, the texture was fine. As mentioned above, the salmon was sublime and my pieces took about 12 minutes. You can see how moist it was in the photo. I may continue to pan steam/poach my salmon with a lemon, tarragon, bit of butter mixture, as even without the sauce, it was yummy.
It's Potluck week at I Heart Cooking Clubs--a chance to cook any Nigel Slater dish or a dish from any previous IHCC chef. You can see what everyone made by checking out the picture links on the post.