Fish Cod Steaks in Tarragon Sauce

Are you a huge fan of fish cuisine?

If you are looking for fish recipes with less bones, you should buy fish cod steaks, even though they are expensive in Asian countries.

Fish cods contain white flesh and soft tender texture, no bones at all.

This fish is suitable for kids and old folks who are vulnerable to choking bones which is no joke at all.

Fish cod steak makes a splendid cuisine for black pepper sauce and tarragon sauce.

You don’t have to deep fry this fish cod because the flesh cooks easily and flakes quickly when cooked throughly.

What is tarragon ?

Tarragon is a green leafy ingredient that belongs to the herb category.

It is a Siberian hern, usually used in France cuisine.

Tarragon leaves combine well with seafood especially any type of fishes especially fish cod steaks.

Besides that, tarragon leaves also pair well with chicken meats and omelettes too!

Some chefs even use tarragon leaves in soups and stews because it enhance a sweet and fragrance smell that is awesomely delicious.

If you cannot find fresh tarragon leaves in the market, you could also replace it with dried tarragon which are available in small bottles at the seasoning department.

I love the tantalising taste of tarragon blended so well with the fish cod steaks.

The thick sauce that I had used is simple. Just mix low fat milk with vegetable stock together.

Fresh low fat milk is most suitable because it is refined, filtered and doesn’t turn into pulps.

Alternatively, you can also use powdered milk but make sure that it is low fat and low in cholesterol.

Fish Cod Steaks in Tarragon Sauce Recipe

Ingredients:

4 pieces of cod fish steaks
300ml low fat milk ( fresh milk or powdered milk)
150ml vegetable stock ( homemade or ready made)
1 tbsp chopped fresh tarragon leaves or dried tarragon
1 bay leaf
2 tbsp corn flour mixed with 4 tbsp water
Salt and pepper to taste

Method:

Briefly wash and pat fry the fish cod steaks.
Heat up a non stick pan, melt a tbsp of butter, put in the cod steaks to half cook them on both sides.
Then, add in the low fat milk, vegetable stock, chopped tarragon leaves and bay leaf together.
Stir slowly in order not to break the cod steaks apart.
Season with salt and pepper as according to taste.
Heat under low fire, poach for 10min until the cod steaks are cooked.
The flesh of the fish should appear opaque and flake easily.
Discard the bay leaf.
Carefully, lift up the cod steaks one at a time, place onto individual serving plate.
Add in the blended corn flour into the cooking liquid, keep stirring well.
Heat up until the sauce boils and thickens and then reduce the heat and cook gently for a few minutes.
Check the seasoning once in a while, add in extra salt and pepper if required.
Pour the sauce over the fish cod steaks.
Garnish with chopped parsley.