Best 4 Haddock On Polenta With Tarragon Sauce Recipes
Embark on a culinary journey with this delectable dish of haddock gracefully perched atop a creamy polenta pedestal, all enveloped in a tantalizing tarragon sauce. The haddock, with its delicate yet firm texture, takes center stage, its mild flavor perfectly complemented by the creamy richness of the polenta. The tarragon sauce, with its vibrant green hue and aromatic allure, adds a burst of herbaceousness that elevates the dish to new heights. Prepare to indulge in a symphony of flavors and textures that will leave you craving for more.
In addition to the main recipe, this article also offers a delightful collection of variations that cater to diverse tastes and preferences. For those with a penchant for spice, a spicy tomato sauce adds a fiery kick to the haddock and polenta. If a creamy indulgence is more your style, a creamy mushroom sauce envelops the ingredients in a velvety embrace. And for a lighter option, a zesty lemon butter sauce brightens the dish with its citrusy tang. With these variations at your fingertips, you can create a culinary masterpiece that perfectly aligns with your taste buds.
HADDOCK ON POLENTA WITH TARRAGON SAUCE
Provided by Jacques Pepin
Categories dinner, main course
Time 45m
Yield 6 servings
Number Of Ingredients 11
Steps:
- 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 1/2 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.
- 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 1/4 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.
- To serve, spoon polenta (see recipe) onto six individual plates. Arrange fish fillets on top of polenta and spoon some tarragon sauce on top.
Nutrition Facts : @context http, Calories 299, UnsaturatedFat 5 grams, Carbohydrate 3 grams, Fat 14 grams, Fiber 0 grams, Protein 32 grams, SaturatedFat 8 grams, Sodium 634 milligrams, Sugar 1 gram, TransFat 0 grams
BAKED HADDOCK WITH SPINACH AND TOMATOES
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly butter a 2-quart casserole or baking dish large enough to hold haddock fillets in a single layer.
- Melt 1 tablespoon of the butter in a skillet over medium heat and cook the onion slices, stirring occasionally, until soft, about 5 minutes. Stir in spinach and nutmeg and cook for about 3 minutes.
- Arrange haddock fillets in baking dish. Spoon equal portions of the spinach mixture between the fillets. Spoon drained tomatoes around fillets and sprinkle with the thyme, tarragon and salt.
- Bake, uncovered, for 20 to 25 minutes or until fish flakes easily with a fork.
- While fish is baking, make the sauce. If necessary add enough water to reserved tomato liquid to make 1 cup. In the skillet, melt the remaining 1 tablespoon butter over medium heat. Stir in the minced onion and cook until soft, about 5 minutes. Add 3/4 cup of the tomato juice to the onions. Bring mixture to a boil. Whisk the cornstarch into the remaining 1/4 cup juice, then add to the skillet. Reduce heat and simmer, stirring, until sauce thickens slightly. Pour sauce over baked fillets and serve.
Nutrition Facts : Calories 183.4 calories, Carbohydrate 9.2 g, Cholesterol 75.8 mg, Fat 5.4 g, Fiber 3.9 g, Protein 25.8 g, SaturatedFat 2.7 g, Sodium 466 mg, Sugar 3.1 g
MUSTARD TARRAGON MARINATED HADDOCK
A tasty and easy baked haddock recipe. You could sub flounder for the haddock. Prep time includes marinating.
Provided by Parsley
Categories Oven
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl, whisk the vinegar, oil, mustard, sugar, onion, tarragon and pepper.
- Rinse fish fillets and pat dry. Add the fish to the marinade and turn pieces
- to coat completely; let marinate about 1 hour in the refridgerator.
- After 1 hour, preheat oven to 450.
- Place fish fillets in a greased shallow baking pan and drizzle with any remaining
- marinade. Sprinkle w/ paprika.
- Bake, uncovered, in a 450 degree F. oven until fish flakes and flesh is opaque;.
- about 7-9 minutes.
Nutrition Facts : Calories 247.1, Fat 11.6, SaturatedFat 1.6, Cholesterol 97.2, Sodium 200.3, Carbohydrate 1.7, Fiber 0.3, Sugar 1.1, Protein 32.6
DIJON TARRAGON BAKED HADDOCK
Make and share this Dijon Tarragon Baked Haddock recipe from Food.com.
Provided by Parsley
Categories Oven
Time 13m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450. Lightly grease/spray a 13" x 9" baking dish.
- Arrange haddock fillets in the baking dish.
- In a bowl whisk the vinegar, oil, mustard, sugar, tarragon and pepper; brush evenly over the fish fillets.
- Bake, uncovered, at 450 for about 8 minutes or until fish flakes easily and is opaque.
Nutrition Facts : Calories 166.5, Fat 7.8, SaturatedFat 1.1, Cholesterol 64.8, Sodium 133.8, Carbohydrate 1.4, Fiber 0.2, Sugar 0.8, Protein 21.8
Tips and Conclusion
Here are some tips for making the best haddock on polenta with tarragon sauce:
- Use fresh, high-quality ingredients. This will make a big difference in the taste of the dish.
- Be sure to season the haddock generously with salt and pepper before cooking. This will help to enhance the flavor of the fish.
- Cook the haddock until it is just cooked through. Overcooking will make the fish tough and dry.
- Make the polenta according to the package directions. Be sure to stir the polenta constantly while it is cooking to prevent it from sticking to the pot.
- While the polenta is cooking, make the tarragon sauce. This sauce is simple to make and adds a delicious flavor to the dish.
- Serve the haddock on top of the polenta and spoon the tarragon sauce over the fish. Garnish with fresh tarragon leaves and enjoy!
This recipe is a delicious and easy way to enjoy haddock. The polenta is creamy and flavorful, and the tarragon sauce adds a bright, herbaceous flavor to the dish. Serve this dish for a special occasion or a weeknight meal.
Here are some additional tips for making this recipe:
- If you don't have tarragon, you can substitute another herb, such as parsley, chives, or basil.
- You can also use other types of fish in this recipe, such as cod, tilapia, or flounder.
- If you want to make this dish ahead of time, you can cook the haddock and polenta separately and then reheat them before serving.
No matter how you choose to make this dish, it is sure to be a hit with your family and friends.
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