To really bring out the fragrant herby element, try a licorice-scented tarragon remoulade sauce recipe, which pairs effortlessly with fish. Embrace the Danish style and switch garlic for minced ...

Drizzle the lemon juice over the fish fillets and remove from the heat. To serve, arrange the coley fillets into the centre of a serving plate. Drizzle over the tarragon sauce vierge (whisk the ...

Set aside on a warm plate. For the sauce, place the cream and fish stock into a pan and bring to a gentle simmer. Reduce the mixture for 4-5 minutes, or until thickened slightly, then stir in the ...

Tarragon is a good hardy herb to have growing in a pot so it's on hand for delicious seafood dishes. This herb butter is also great drizzled over pan-fried fish or crayfish straight from the pot.