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Tarragon Haddock

1 lb. Haddock Fillets (no skin)
Flour to dredge fish
2 Tbsp. clarified butter
Salt
Fresh ground black pepper
1 tsp. dried tarragon leaves
1/4 cup dry white wine
1/2 cup sliced fresh mushrooms
1/8 to 1/4 cup heavy cream


Dredge Fillets in flour. Heat butter in skillet. Saute Fillets in butter on one side on medium heat, approximately 2 minutes. Turn; add mushrooms, salt and pepper to taste, tarragon, white wine, and heavy cream. Shake pan gently to incorporate all ingredients. Simmer approximately 4 to 5 minutes or until fish flakes easily. Enjoy with rice or pasta.





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