Friday, March 8, 2013

Happy Friday Fish Sauce

Thanks to my Catholic upbringing, I’ll always associate Friday with fish (and guilt, but mostly fish). It was usually a piece of fried haddock, and as far as sauces go, you only had two choices: tartar or cocktail sauce. 

Both go well with crispy, deep-fried seafood, but for more delicate preparations, may I suggest this lovely Tarragon Walnut Brown Butter Sauce we posted back in 2009. I just love this simple sauce, and it couldn't be easier. If you haven’t already, I hope you give it a try soon. Enjoy!



Follow this link to read the original post, and get the ingredient amounts.

12 comments:

nga thiên bùi said...

And here, I thought you meant Vietnamese fish sauce. Oh poo me.

a small player in God's plan. said...

Haha, I'm on the same page with the Catholic association, though I have been a bad Catholic this lent I always forget about no meat on Fridays

Wade said...

Are you still Catholic, Chef?

Chris K. said...

Man, I hate it when I burn my nuts on the stove top.

Georgia Dabinett said...

Yum, Chef. Added this sauce to ordinary talapia tonight and then saw a Thai soup I want to sub in talapia for tomorrow night. My husband sends his thank you because he will wash every dish I use just knowing dinners will be yummy.

SonnyRosa said...

My poor mother got stuck with creamed salmon and peas on toast for Fish Fridays. No wonder she hates salmon now. If she'd had something like this, she wouldn't be so traumatized!

Jerome said...

Maybe a stupid question but what about cooking the fish inside the same pan in the butter ?

Jerome

Chef John said...

You can, just easier to saute fish w/o the other stuff in the pan.

Toshiko Suisei said...

Dear Chef, This recipe was wonderful! I used pan-roasted haddock and just had to deglaze with a touch of white white (I coudn't not), reduced and strained into the lemon juice. My tarragon has barely poked it's shoots out of the ground so I had to use some shaved fennel. Served with sauteed asparagus with minced toasted garlic. Everything worked so well together -- Dinner was heavenly tonight! Thank you!

truthspew said...

This sauce rocks on baked tuna too! My god - the walnuts, the butter. I used dried tarragon in mine since fresh isn't really available around here.

It even got a positive review from the SO, who lets you know when he likes something by either a) going and getting seconds, or b) tells you or c) both!

Kristen Dunham said...

This sounds wonderful! I must say that my favorite fish is wild caught salmon. The farmed stuff just isn't the same.
I have some in my fridge and I think this sauce will have to accompany it!
Thanks!

S/V Blondie-Dog said...

Oh me oh my! Who'd a thunk' dat' frozen fish purchased at Wally-Mart World could have ever been transformed into sumptin' so surprisingly yet subtlety delicious! This was my first butter sauce and the results were awsome! Even my finicky lady-friend was oohing and a awwing at how good this dish turned out to be. Thanks! You're da' best!