Fish salt (flounder, halibut) in white wine with tarragon (sole ai vin blanc)

4 servings


Roll the fish fillet with tubes and put on a heated frying pan with 1 tbsp. spoon of butter. Sprinkle with salt and pepper. Pour wine, put a sprig of tarragon in the wine (close the pan with a lid and put in a previously rather well-heated (up to 180 ° C) oven for about 10 minutes. Drain the wine from the pan and rearrange the fish, without removing the lid, into the lower, not hot, part of the oven. Boil the fused wine in a separate saucepan over fire or in the oven until it is reduced by half. Put on a low fire. Add a thin trickle to the boiled wine, stirring continuously, velvety sauce. Allow to boil 3-4 minutes. If the resulting sauce is too thick - add cream; if liquid - boil for a few more minutes. Strain. Pour the fish with sauce, add the fine tarragon (or dry), sprinkle with crumbs, put the pieces of remaining butter on top and put in the oven with the upper heating for a few minutes so that the fish browns.