Title: Northern Pike With Tarragon Cream Sauce And Baby Spinach
Categories: Native, Canadian, Fish
Yield: 6 Servings
3 lb Boneless pike or other white
- fish; cut into pieces
15 oz Baby spinach
2 c Heavy cream
3 tb Chicken bouillon and water;
- to make 1 cup
1 tb Dried tarragon
2 tb Butter
5 cl Garlic; minced
2 sm Red bell peppers; minced
1 md Onion; minced
2 ts Sea salt; or less to your
- liking
Saute garlic in butter until just golden, then add minced onion and
bell pepper and saute until soft. Pour in chicken stock and
tarragon. Add spinach. Bring to a simmer until spinach is tender.
Add cream and bring to a rolling boil to reduce and slightly. Lay
fish in the sauce spooning sauce over it. Cover and simmer on
medium-low until fish is cooked through. Remove lid and test
thickness of sauce. Add 2 tb flour to 1/4 cup water in a jar and
shake then drizzle a bit at a time until your sauce is desired
thickness. I like it thick, so it doesn't puddle thru the rice.
Serve over rice or pasta.
Shawnalee Sears, Whitehorse, Yukon
Shawnalee's Kitchen
From: The Arctic Kitchen
