Tilapia with Tarragon Cream and Eventual Peas

Tuesday October 30

Our tarragon plant is so luxuriant that we thought we'd use a bunch before it dies back for the winter. It's excellent with fish, so tilapia fillets came out of the freezer to host it. We sautéed some shallots in lots of butter, added a shot of wine, and slipped the permafrost fish into the bath. Covered and they were done in about 7 minutes. We fished them out and set them on a plate in the warming oven, while we made the tarragon sauce from this dish to go with them. We just reduced the poaching liquid, added lots and lots of tarragon, and swirled in the cream.
We used raki instead of pernod, but you get the idea.

We were so preoccupied with fish and sauce that we forgot we had a basket of sugarsnap peas, bought from the Cheap People at Findlay Market on Saturday, that was supposed to be the accompanying vegetable. So after the first course, we topped, tailed, and steamed the peas. Even with a little butter, they weren't so sugary or snappy, so we won't get them again until it's properly Spring.