Haddock on Polenta With Tarragon Sauce
- Total Time
- 45 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 servings
- 1tablespoon unsalted butter
- ½cup minced scallions
- 6haddock fillets (each about 1 inch thick and weighing 6 to 7 ounces)
- ¾teaspoon salt
- ½teaspoon freshly ground black pepper
- 1cup dry, fruity white wine
- ¾cup heavy cream
- ¾teaspoon potato starch dissolved in 1 tablespoon water
- 1tablespoon chopped tarragon
- 1tablespoon chopped chives
- Polenta (see recipe)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
300 calories; 14 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 32 grams protein; 637 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Rub the bottom of a large saucepan with the butter. Add the scallions and the fish (folding the fillets in half if they are thin and long to approximate the thickness indicated here so they will cook in about the same length of time). Add ½ teaspoon of the salt, pepper and wine. Bring to a boil over high heat, cover, reduce the heat to low, and boil gently for 3 minutes.
- Step 2
With the lid held slightly ajar on the pan so the fish don't fall out, pour the cooking juices into another saucepan. Add the cream to the juices, stir in the remaining ¼ teaspoon salt, and bring the mixture to a boil. Boil 1 minute, add the dissolved potato starch and return to a boil. Remove from the heat and stir in the tarragon and chives.
- Step 3
To serve, spoon polenta (see recipe) onto six individual plates. Arrange fish fillets on top of polenta and spoon some tarragon sauce on top.
Private Notes
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Cooking Notes
K
This was quite good. I had only frozen haddock filets, so had to bake the fish in the oven with the butter, salt and pepper, scallions, and wine according to the "Canadian Cooking Theory" (450F for 20 minutes per inch of frozen fish at its thickest point, to an internal temperature of 140F) before making the sauce. The potato starch worked like a charm to thicken the sauce with half & half rather than heavy cream. I'd say the tarragon and chives were essential to the dish.
Levi Shearer
Great recipe! First time for me poaching Cod in wine and it turned out wonderfully. The polenta is best when cooked with milk. The seasoning added to the success of course!
Deborah
I tweaked this recipe shamelessly, because I couldn't deal with 'boiling' my beautiful haddock fillets. I made the sauce first, then added my fillets and poached them, gently, for about 5 minutes. I used dry tarragon from the garden, subbed cornstarch for potato, which I don't have, and served over rice and sauteed chanterelles. What a treat. Totally outstanding. The result was way over my ability level, and will absolutely be repeated.
ea
Somehow I made this in the 45 mins described (one quarter of a sous chef), start to finish, a couple subs, plus a pan of roasted daikons. Socks were knocked off all around. The kicker was making a Parmesan broth from 20 rinds I had in the freezer (don’t ask) - for the polenta. But as we as a family agreed, as soon as you put tarragon in anything it ups the FANCE factor by 7.
Deborah
I tweaked this recipe shamelessly, because I couldn't deal with 'boiling' my beautiful haddock fillets. I made the sauce first, then added my fillets and poached them, gently, for about 5 minutes. I used dry tarragon from the garden, subbed cornstarch for potato, which I don't have, and served over rice and sauteed chanterelles. What a treat. Totally outstanding. The result was way over my ability level, and will absolutely be repeated.
Levi Shearer
Great recipe! First time for me poaching Cod in wine and it turned out wonderfully. The polenta is best when cooked with milk. The seasoning added to the success of course!
Amy
This was simple, fast, and delicious. Didn’t have polenta so used cauliflower mash but the fish and sauce were AMAZING. Will definitely have this in regular rotation.
Austro Girl
Had never thought of boiling fish in wine, except for a stew; it worked ok. Instead of pouring sauce into different pan, I scooped out the (disintegrating) haddock and dished it to the oven. Added shallot to the scallions, and used savory and tarragon in the sauce, as no chives on hand; wondra, not potato starch. Quite tasty, and super easy to make. Maybe stir herbs into the polenta? Will make again. I guess if the fish had been frozen, not fresh, the boiling would've made more sense.
K
This was quite good. I had only frozen haddock filets, so had to bake the fish in the oven with the butter, salt and pepper, scallions, and wine according to the "Canadian Cooking Theory" (450F for 20 minutes per inch of frozen fish at its thickest point, to an internal temperature of 140F) before making the sauce. The potato starch worked like a charm to thicken the sauce with half & half rather than heavy cream. I'd say the tarragon and chives were essential to the dish.
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