Crispy Fish With Tarragon Sauce

Crispy Fish With Tarragon Sauce

Rating
4.50rating out of 5

(983 reviews from our customers)

Prep Time

35 min

Cuisine

French

Use within

4-5 days

Fish 'bonne femme' is a French classic that combines white fish and earthy mushrooms in an easy, creamy sauce. Our flouring technique for cooking basa is brilliant, giving it a golden crust and keeping it perfectly flaky inside. We've served it simply with some potatoes and spring greens, so you can mop up the lovely tarragon bonne femme sauce.

Prep Time

35 min

Cuisine

French

Use within

4-5 days

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In Your Box
Ingredients for 2 people (double for 4)
Cornish clotted cream
40g Cornish clotted cream †
Spring-greens
150g spring greens
Potatoes
300g potatoes
Pangasius-fillet-(1)
2 basa fillets †
chestnut-mushrooms
160g chestnut mushrooms
fresh-tarragon
5g tarragon
Vegetable-stock-cube
1/2 vegetable stock cube †
White-wine-vinegar
1 tbsp white wine vinegar †
You Will Need
Butter, flour, milk, olive oil, pepper, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 40g Cornish clotted cream<span class="strong">†</span>
  • spring greens
  • potatoes
  • basa fillets<span class="strong">†</span>
  • chestnut mushrooms
  • 5g tarragon
  • vegetable stock cube<span class="strong">†</span>
  • 1 tbsp white wine vinegar<span class="strong">†</span>
Typical Values per 100g per serving
Energy 335 kJ
80 kcal
1476 kJ
352 kcal
Fat
of which saturates
3.7 g
2.1 g
16.1 g
9.1 g
Carbohydrate
of which sugars
6.5 g
0.7 g
28.5 g
3.3 g
Fibre 0 g 0 g
Protein 5.6 g 24.7 g
Salt 0.09 g 0.38 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
40g Cornish clotted cream
pasteurised cow's MILK
spring greens
potatoes
basa fillets
FISH
chestnut mushrooms
5g tarragon
vegetable stock cube
sea salt, sustainable palm oil, sunflower oil, glucose syrup, sugar, vegetables (6%) (onions, CELERY, carrots, parsnips, tomatoes), maize starch, yeast extract, concentrated vegetable juice (1%) (CELERY, carrots, onions), herbs
1 tbsp white wine vinegar
SULPHITES
Allergens
  • Allergens highlighted by † (milk, fish, celery, sulphites)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Crispy Fish With Tarragon Sauce

Boil a kettle

Cut the potatoes (skin on) into large bite-sized pieces 

Add the potatoes to a pot of boiled water with a pinch of salt, bring to the boil over a high heat and cook for 15-20 min or until fork-tender

2 Crispy Fish With Tarragon Sauce

Meanwhile, rip the leaves off the spring greens, discard the tough stalks, then layer the leaves over each other, roll them up & slice into thin strips

Tear the chestnut mushrooms into bite-sized pieces (this saves time and creates an interesting texture)

Strip the tarragon leaves from the stems 

3 Crispy Fish With Tarragon Sauce

Combine 3 tbsp [6 tbsp] flour with a pinch of salt and pepper on a large plate

Pat the basa fillets dry with kitchen paper

Transfer the basa fillets to the seasoned flour and pat until evenly coated, shaking off any excess

4 Crispy Fish With Tarragon Sauce

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once the pan is hot, add the floured basa fillets and cook for 3 min on each side

Once cooked, remove the pan from the heat and set aside until serving 

Tip: your fish is cooked when it turns opaque and flakes easily

5 Crispy Fish With Tarragon Sauce

Once the potatoes are tender, add the sliced spring greens and cook for 2-3 min further

Drain the potatoes & spring greens, drizzle with olive oil and season with salt and pepper

6 Crispy Fish With Tarragon Sauce

Meanwhile, heat a large, wide-based pan (preferably non-stick) with a large knob of butter over a medium heat

Once hot, add the mushrooms and cook for 2-3 min or until starting to crisp 

 

 

7 Crispy Fish With Tarragon Sauce

Once the mushrooms are crisped, add the white wine vinegar, clotted cream and 150ml [250ml] milk to the pan 

Crumble in 1/2 [1] vegetable stock cube and cook for 2 min or until the sauce is slightly thickened

Add the tarragon leaves and season with a generous grind of black pepper – this is your sauce bonne femme 

8

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Serve the basa fillets over the sauce bonne femme with the potatoes & spring greens to the side

Enjoy!

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