Fish Filet With Tarragon Butter Recipes

FLOUNDER WITH BROWN BUTTER, LEMON AND TARRAGON

Steps:

• Put flour in a low bowl or pie plate and stir in a generous amount of salt and pepper and a pinch of cayenne.
• Place a large cast-iron skillet over medium-high heat. Add olive oil and tilt pan to coat bottom.
• Season the fillets lightly with salt and pepper. Dip each fillet quickly into flour mixture, shaking off excess flour.
• Lay fillets in skillet in one layer. Cook for about 2 minutes per side, until golden. Transfer cooked fish to a warm platter.
• Leave the heat at medium-high and add cold butter. Let butter sizzle until foamy and brown, but do not let it burn. Add lemon juice, parsley and chopped tarragon and swirl to incorporate.
• Spoon butter sauce over fish. Garnish with a few tarragon leaves and serve immediately with lemon wedges.

PAN-ROASTED FISH FILLETS WITH HERB BUTTER

Steps:

• Pat fillets dry with a paper towel. Season on both sides with salt and pepper.
• Heat a heavy 10-inch nonstick or cast-iron skillet over high heat. When the pan is hot, add the oil. Place the fillets in the pan, skin side down (if applicable), laying them down away from your body. If fillets have skin, press down gently with a spatula for about 20 seconds to prevent curling.
• Lower heat to medium and let sizzle until fish is golden and caramelized around edges, about 2 to 3 minutes. Carefully flip fillets and add butter and thyme to pan. Tilt pan slightly to let the melted butter pool at one end. Use a spoon to baste the fish with the pooled butter. Continue basting until golden all over and cooked through, 45 to 90 seconds more, depending on the thickness of your fish. Serve immediately with chopped parsley (if using) and lemon wedges.

FILET MIGNON WITH TARRAGON BUTTER

Steps:

• There's come controversy whether the Filet Mignon is the "king of steaks" or not. It's certainly among the priciest cuts, and the most tender, but critics says that with that tender texture, comes a loss of flavor. I say I understand both points of view; I'd also say that having to choose a favorite cut, is like asking a mom to choose a favorite child....so, why not love them all. When I do cook filet mignon, one of techniques I like to employ, is the use of a compound (or Maitre'd) butter. In this version, I use some tarragon to create a tarragon compound butter, and smother it over the steak after it's cooked. Tarragon is the primary herb in a béarnaise sauce, and goes magnificently with steaks. Hope you enjoy it as much as I do!! RECIPE FOR FILET MIGNON WITH TARRAGON BUTTER Ingredients for Filet with Tarragon butter (for 2) 2 8oz to 10oz Filet Mignon steaks 3 tablespoons butter; at room temperature 1 tablespoon finely chopped fresh tarragon Salt & pepper Recipe Overview and Keys to Success To make the best filet mignon with tarragon butter, just make sure to do the following: Cooking the steak is easily the most important part of this recipe. I urge you to check out my Five Rules for the Perfect Steak and How to Pan Roast Steaks (of course you can do this on the grill as well). Make sure you season the filet well; use a very hot pan (or grill) to get a good sear, and watch the doneness For the tarragon butter, I think you need to use fresh tarragon. The texture and flavor of dried just isn't the same, and the compound butter really needs fresh Making Filet Mignon with Tarragon Butter You should make the tarragon butter (up to a day in advance) first Allow the butter to come up to room temperature in a small bowl Finely chop about a tablespoon worth off fresh tarragon - you don't need to be exact with the measurements Combine the chopped tarragon and the butter together and mix until incorporated If you're using immediately, you can simply leave out. If you're making it in advance you can wrap and refrigerate for up to a day, or freeze for a couple weeks; once done we cook the steak Pre-heat your oven to 425 degrees Season your steaks with salt and pepper, and allow them to come up to room temperature prior to cooking Heat a heavy bottomed pan over the burner until it is slightly smoking; or get your grill super hot Coat the steaks in oil (I use olive oil), and lay them in the hot pan; you should hear a very loud sizzle. If you don't, remove the filets and allow the pan to get hotter Allow the steaks to sear on that side without touching them for 3 - 5 minutes; depending on the thickness of the steak with the thicker filets going longer Turn the steaks over, and allow them to sear on the other side (again, no touching) for another 2 - 4 minutes; again depending on the thickness Move the whole pan (filet's and all) into your hot oven, and cook for another 2 - 4 minutes or until the steak are at the desired doneness sFor an average size filet mignon (2 - 3 inches thick) the minimum times will get you to about med-rare As the butter melts and the tarragon gets exposed to the heat from the steak you'll get that beautiful aroma wafting up. You can use this same technique with just about any herb you'd like. Serve it up with your favorite sides, and you're good to go. Leave me a comment and let me know how it goes.

SAUTéED FISH WITH MUSTARD TARRAGON CREAM SAUCE

Steps:

• Dry fish completely and set aside. Preheat a skillet over medium-high heat. Add avocado oil.
• When skillet is hot, sprinkle the fish with salt and add the fish to the pan. It should sizzle when it goes in the pan. If it doesn't sizzle, your pan isn't hot enough. Be sure the sides of the fish don't touch. Do not move the fish until it releases from the pan. When it releases, turn the fish. When second side is done. remove fish from the pan, place on a plate and keep warm.
• Add shallots to the pan and cook until edges start to brown.
• Stir in white wine vinegar. Using a spatula, scrape up any brown bits left in the pan. When vinegar is almost completely evaporated, pour in the heavy whipping cream.
• Heat the sauce, stirring frequently, until it reaches the desired thickness. Next, stir in the mustard and tarragon. Taste the sauce and add salt to taste. To serve, spoon the sauce over the fish.

BAKED FISH WITH TARRAGON

Steps:

• Preheat oven to 350°F.
• Place lemon slices on bottom of large baking pan.
• Place fish on top of lemons.
• Pour melted butter over vish.
• Sprinkle with chives and tarragon.
• Cover with crushed crackers.
• Salt and pepper to taste.
• Bake for 20-30 minutes or until fish is done.

TARRAGON BUTTER

Steps:

• Beat all ingredients until blended. Shape into a log; wrap in plastic. Refrigerate up to 1 week or freeze up to several months,

FISH FILLETS WITH LEMON TARRAGON BUTTER

Steps:

• Salt and pepper tops of fish.
• Melt 1 tablespoon butter in a skillet.
• Add fish, top side down and cook over high heat until brown on the bottom, 3 to 5 minutes.
• Turn and cook until fish flakes, about 3 minutes. Timing depends on thickness of the fish.
• Remove to a platter.
• Over low heat, add remaining 2 tablespoons butter to skillet.
• Stir in lemon juice and tarragon.
• Spoon over fish.

FISH FILET WITH TARRAGON BUTTER

Steps:

• 1. Thaw fish, if frozen. Pick tarragon leaves from the stalks. You should have about 1/4 cup of loosely packed leaves.
• 2. Put leaves and butter in food processor. Pulse until leaves have a chopped consistency- don't over process.
• 3. Heat a non-stick skillet over medium heat. When heated, drop butter by 1 heaping spoonfull into the skillet. Immediately place a filet into the bubbly butter. Cook until desired doneness, usually light golden brown. Don't forget to flip. Repeat with each filet. Salt and pepper to taste. Enjoy.

TARRAGON BUTTER

Steps:

• In a small bowl, cream butter with an electric mixer. Mix in lemon juice, tarragon, black pepper, and shallot. Season to taste with salt. Chill for at least 1 hour.

TARRAGON-ROASTED HALIBUT WITH HAZELNUT BROWN BUTTER

Steps:

• Preheat oven to 350°F. Spread hazelnuts in a single layer on a rimmed baking sheet and toast, stirring occasionally, until golden, 8-10 minutes. Coarsely chop; set aside.
• Reduce oven temperature to 300°F. Scatter tarragon sprigs on a large rimmed baking sheet. Place halibut on top, drizzle with 2 tablespoons oil, and season with salt and pepper. Roast until halibut is just opaque in the center, 20-30 minutes, depending on thickness of fish.
• Meanwhile, melt butter in a small saucepan over medium-high heat. Cook, stirring often, until butter foams, then browns (don't let it burn), about 5 minutes. Remove from heat; let brown butter cool slightly. Stir in lemon juice, hazelnuts, and remaining 2 tablespoons oil; season with salt and pepper.
• Serve fish with hazelnut brown butter sauce and lemon halves.

SOLE WITH TARRAGON-BUTTER SAUCE

Steps:

• Sprinkle fish with 1/4 teaspoon salt and pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 2 fish fillets to pan; cook 2 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove from pan; cover and keep warm. Repeat with remaining fish. Add wine, broth, shallots, and garlic to pan; bring to a boil. Reduce heat, and simmer until reduced to about 1/2 cup (about 10 minutes). Remove from heat; stir in butter, remaining 1/4 teaspoon salt, chives, and tarragon. Spoon sauce over fish; serve immediately. Wine note: The delicate, mild flavor of sole calls for a white wine that's not overtly oaky. I find that one of the new, so-called unoaked chardonnays works beautifully, especially since chardonnay often has a touch of buttery flavor that picks up on the essence of this rich-tasting sauce. New Zealand makes many of the best unoaked chardonnays. One fantastic example is Kim Crawford Unoaked Chardonnay 2005 from Marlborough, New Zealand