Cooked Haddock with Carrot Tarragon Sauce

Cool haddock and divide into 4 portions. Place cooking fish seasoning in a large saucepan with enough water. Remove the skins from the onions and lard with the cloves. Add to the saucepan of water with the bay leaves and bring to a boil. Turn down the heat, place the fish in the saucepan and cook at a low temperature for 15-20 minutes until the fish can be removed from the bones.

For the sauce, peel and finely dice the shallots and carrots. Heat the butter in a pan and lightly fry the shallots and carrots in it. Extinguish with white wine and a quarter of a liter of water and cook over medium heat for 10 minutes with the lid closed.

Rinse the tarragon and chop the leaves. Season the sauce with salt, pepper and the crab soup paste. Fold in tarragon and crème fraîche and serve with the fish.

Serve with long-grain rice and a Riesling from the Rhine Palatinate.

my family and me, 4/95

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