Pompano with Tarragon Cream Sauce

Pompano is my all-time favorite fish.

Pompano

There are several different kinds of pompano, but the Florida Pompano is what I can get here locally.


Pompano

The other night I made a Tarragon Cream Sauce to go with it.

Pompano with Tarragon Cream Sauce

Chop a shallot, mince a few cloves of garlic, zest a lemon, and chop up some tarragon:

Tarragon Cream Sauce

Looks like we need a little more tarragon… I LOVE tarragon with seafood.

Tarragon Cream Sauce

Wash and dry the pompano and then make slits in the skin so it doesn’t curl up in the pan.

Pompano

Salt, Pepper, & lightly dust the fish with flour (this will add a little crust).

Pompano

Tuck the pompano away in the refrigerator until you’re ready for it.

Heat a little olive oil over medium heat and add the chopped shallots.

Tarragon Cream Sauce

Sauté for a couple of minutes and then add the garlic.

Pompano with Tarragon Cream Sauce

Sauté for another minute.

Then pour in about a cup of wine.

Tarragon Cream Sauce

Let that come up to a slight boil then squeeze in some of the juice from the lemon you zested earlier.

Tarragon Cream Sauce

Turn the heat down and let all those flavors simmer and come together while you start the fish.

Heat your pan to medium high and then add some olive oil and butter. The butter will add a nice flavor.

Pompano with Tarragon Cream Sauce

Add the pompano, skin side down:

Pompano

While that cooks add about a cup of heavy cream to the wine sauce.

Tarragon Cream Sauce

Then the lemon zest.

Tarragon Cream Sauce

Look over at the fish… it’s probably time to flip.

Pompano

Look at that crust!

I love when the skin gets crunchy like that. Have you ever had soggy fish skin?

Blech.

Whisk your cream sauce:

Tarragon Cream Sauce

Add a pinch of salt and a dash of pepper.

Once it thickens a bit, add the tarragon and turn off the heat.

Tarragon Cream Sauce

Be sure to taste it and add more salt, if needed.

Spoon some of the Wine Cream Sauce on your plate.

Tarragon Cream Sauce

And then gently put the pompano on the top of the sauce.

Pompano with Tarragon Cream Sauce

The finished product looks super complicated, but it isn’t.

The most important part is that it is delicious!

Pompano with Tarragon Cream Sauce

We were practically licking our plates.

Ok, not practically . . . we did.

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