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Julianna's Fish Fillets with Tarragon Shallot Cream Sauce

Tender sautéed fish napped in a light creamy sauce flavored with tarragon and shallots, this dish is elegant enough for company and simple enough for a weeknight family dinner. The recipe comes from a great cook and MTG sauce team member.


  • 1 tablespoon olive oil
  • 2 tablespoons minced shallot
  • 1/2 cup dry white wine
  • 1 1/2 teaspoons Fumet de Poisson Gold® dissolved in 1 cup hot water
  • 3/4 cup heavy cream
  • 2 tablespoons chopped fresh tarragon, plus additonal tarragon sprigs for garnish
  • 2 tablespoons vegetable oil
  • 4 fish fillets of your choice
  • Salt and ground black pepper
  • Additional 1/4 teaspoon Fumet de Poisson Gold®
  • Juice from 1/2 lemon


  1. Heat the olive oil in small saucepan over medium-low heat.  Add the shallots and sauté them lightly, watching that they do not color, 3-4 minutes. Pour in the wine and simmer until the wine is reduced by half, to about 1/4 cup, 5 minutes.
  2. Stir in the diluted Fumet de Poisson Gold® and continue simmering until the liquid is reduced by half again, to a little over 2/3 cup, about 5-7 minutes.
  3. Add the cream and simmer to reduce slightly. Stir in the tarragon, then set the sauce aside and keep it warm.
  4. Heat a large sauté pan over medium heat.  Season the fish fillets with salt and pepper.  When the pan is hot, add the vegetable oil and arrange the fillets in the hot pan. Sauté 5 minutes or so, depending on thickness of the fillets, until the fish is lightly browned. Turn the fillets and cook another 5 minutes, until the fish looks opaque when you insert the tip of a paring knife. Transfer the fish to warm plates.
  5. Whisk the 1/4 teaspoon of Fumet de Poisson Gold® into the warm sauce, then add the lemon juice and season to taste with salt and pepper.
  6. Serve the fish with the sauce spooned over the top, garnished with sprigs of tarragon.

Additional Tips

If you'd prefer a smooth sauce, strain it through a fine mesh sieve before adding the tarragon and proceed with the recipe.

Wine Pairing: Chardonnay or Sauvignon Blanc

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