Bacalao a la plancha con salsa cremosa de estragón

Ingredientes

• 1.5 lbs cod fillets
• 1 tbsp avocado oil
• 1 cup white wine
• 1/2 cup heavy cream
• 1 tbsp fresh minced tarragon

Preparación

1. 1

   Prepare the Cod: Pat the cod fillets dry with paper towels to remove excess moisture, ensuring a nice sear. Season both sides lightly with salt and pepper to taste.

2. 2

   Heat the Pan: Place a large skillet over medium-high heat and add 1 tablespoon of avocado oil. Let the oil heat until shimmering but not smoking.

3. 3

   Sear the Cod: Carefully add the cod fillets to the hot skillet. Cook without moving for 3-4 minutes until the edges turn opaque and the bottom is golden brown. Flip the fillets gently and cook for an additional 3-4 minutes until the fish is cooked through and flakes easily with a fork.

4. 4

   Make the Sauce: Remove the cooked cod from the skillet and set aside. Lower the heat to medium and pour in 1 cup of white wine to deglaze the pan, scraping up any browned bits from the bottom. Let the wine reduce by half, about 3-5 minutes.

5. 5

   Add Cream and Tarragon: Stir in 1/2 cup heavy cream and 1 tablespoon of fresh minced tarragon. Simmer the sauce gently until it slightly thickens, around 2-3 minutes. Season with salt and pepper to taste.

6. 6

   Serve: Return the cod to the pan briefly to warm through if needed, then plate the cod fillets and spoon the tarragon cream sauce generously over the top. Garnish with extra tarragon if desired and serve immediately.