When I went to Wholey’s I came across turbot at a decent price and had never tried it before and already had the tarragon cream sauce in mind, so that was how that decision was made. It was good, pretty mild and not too exciting but worked out well here.
The cream sauce was sort of the main dish here. I sauteed mushrooms on their own for a while and added them to the sauce towards the end.
The sauce started out pretty basic and I added some parmesano reggiano.
Once the sauce was set, I added peas, the sauteed mushrooms, and fresh tarragon.
I roasted asparagus with the turbot in some balsamic and oil. The sauce was great on both of them.
Recipe for Tarragon Lemon Cream Sauce