Variety of Fish in Tarragon Sauce

Name: Variety of Fish in Tarragon Sauce
Yield: 4
Ingredients: 5.6 oz of salmon fillet; 4 giant clams without shell; 12 fresh mussels; 1 cup of dry white wine; 3 oz of shallots and onions; 1.2 oz of tarragon; 5.6 oz of lingcod fillet; 3.6 oz of herring fillets (4 pieces); 1.8 oz of garlic and leek; 1.8 oz of carrots; 1.8 oz of Paris mushrooms; Squeeze of 1 lime; 2.2 oz of white light cheese; 1 tablespoon of tarragon

1
5.6 oz of salmon fillet
2
4 giant clams without shell
3
12 fresh mussels
4
1 cup of dry white wine
5
3 oz of shallots and onions
6
1.2 oz of tarragon
7
5.6 oz of lingcod fillet
8
3.6 oz of herring fillets (4 pieces)
9
1.8 oz of garlic and leek
10
1.8 oz of carrots
11
1.8 oz of Paris mushrooms
12
Squeeze of 1 lime
13
2.2 oz of white light cheese
14
1 tablespoon of tarragon

Ingredients

1
5.6 oz of salmon fillet
2
4 giant clams without shell
3
12 fresh mussels
4
1 cup of dry white wine
5
3 oz of shallots and onions
6
1.2 oz of tarragon
7
5.6 oz of lingcod fillet
8
3.6 oz of herring fillets (4 pieces)
9
1.8 oz of garlic and leek
10
1.8 oz of carrots
11
1.8 oz of Paris mushrooms
12
Squeeze of 1 lime
13
2.2 oz of white light cheese
14
1 tablespoon of tarragon

Directions

1
Cook the mussels in low heat, with chopped shallots and onions, tarragon, and a cup of dry white wine
2
Cover
3
When the mussels are open, remove them from the heat, strain the cooking liquid and reserve
4
Cook the vegetables separately by steaming
5
Cook the fish and clams separately in a non-stick pan with some olive oil
6
Dry each piece of fish with a paper towel, removing any excess olive oil
7
Reserve in a warm place
8
Strain the mussel liquid, add lime juice and white light cheese
9
Blend
10
Heat again without boiling
11
Add chopped tarragon
12
Keep warm
13
Assemble by placing the vegetables in the middle of the plate, then the fish and mussels, and finally the sauce with tarragon around it
14
Garnish with fresh herbs.