Name: Orange-Tarragon Sauce with Cream
Total time: 30 min
Ingredients: 2 teaspoons vegetable oil; 1 medium shallot , minced (about 3 tablespoons); 1 cup fresh squeezed orange juice , from 2 medium oranges; 3 tablespoons champagne vinegar; 1/4 cup heavy cream; 2 tablespoons unsalted butter , cold; 1 tablespoon minced fresh tarragon leaves; orange wedges for serving

Why This Recipe Works

To have the fish and sauce in our sautéed fish fillet recipe ready to serve at the same time, we used fillets of uniform size, between 1/4 and 1 inch thick, small enough so that four fillets could fit in a skillet. We reversed the cooking process specified in most sautéed fish filet recipes, making the sauce first and keeping it warm in a separate saucepan while cooking the fish.

Before You Begin

We like the delicate, fruit flavor of champagne vinegar in this sauce, but white wine vinegar can also be used. This sauce is excellent with white fish fillets.

Instructions

Heat oil in medium saucepan over medium heat until shimmering but not smoking; add shallot and cook, stirring frequently, until softened and beginning to color, about 1 1/2 minutes. Add orange juice and vinegar, increase heat to high, and bring to boil; boil until reduced to 3/4 cup, 4 to 6 minutes. Add heavy cream and continue to cook until slightly reduced, about 1 minute. Remove saucepan from burner, whisk in butter and tarragon until combined; season to taste with salt and pepper. Cover to keep warm; set aside, stirring once after about 1 minute.

To serve, stir sauce to recombine and spoon 1/2 cup over fish. Serve immediately with orange wedges, passing remaining sauce separately.