White radishes in tarragon sauce with whitefish fillets

Total time: 40m
Preparation Time: 40m

For 2 people

Nutritional Information

Contains 399 Kcal, 41g Protein, 6g Carbohydrates, 22g Fat


  • 0.5 tbsp butter
  • 0.5 garlic clove, finely chopped
  • 1 shallot, finely chopped
  • 200 g radish, cut in half lengthwise
  • 400 g whitefish fillets with skin, bones removed
  • 1.5 dl vegetable bouillon
  • 0.5 tbsp tarragon, finely chopped
  • tsp salt, to taste
  • a little pepper
  • 1 dl single cream for sauces
  • 2 tsp lemon juice

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  • Heat the butter in a wide-bottomed pan. Sauté the shallot and garlic, add the icicle radishes and continue cooking. Pour in the stock, bring to the boil, cover and simmer for approx. 5 mins. Season the fish fillets, fold and place on top, cover and cook over a low heat for approx. 5 mins. Remove the icicle radishes and fish fillets, keep warm. Add the cream to the liquid in the pan, bring to the boil. Add the tarragon and lemon juice, season with salt. Serve the sauce, fish fillets and icicle radishes on warmed plates.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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