Steamed Smoked Sablefish with Herb Horseradish Sabayon

A wonderful combination, smoked sablefish and horseradish, believe me!

(adapted from John Bishop’s cookbook Simply Bishop’s)

Tarragon Reduction
1/2 c. tarragon vinegar
2 shallots, sliced
1 clove garlic, sliced
1 t. freshly ground black pepper
1 c. dry white wine
2 sprigs fresh thyme

Combine tarragon vinegar, shallots, garlic and pepper in a small saucepan over medium heat. Simmer, uncovered, until reduced by half, about 5 minutes. Add white wine and thyme, and continue simmering, uncovered, until reduced by half, for another 5 minutes. Strain and cool.

Fish
6 smoked sablefish fillets, about 4 oz. each
pepper

Place fish in a large frying pan and season with pepper. Add enough cold water to cover fish, place a tight-fitting lid on the pan, and bring to a simmer on high heat. Turn down the heat to medium-low and simmer for 8 minutes. (I brought the water to a simmer, then covered the pan and put it in a 400ºF oven for about 10 minutes while I made the sauce and vegetable.)

Sabayon
1 recipe tarragon reduction
3 egg yolks
1 t. creamed prepared horseradish (or freshly grated horseradish)
1/2 c. butter, room temperature
salt
2 T. chopped chives
2 T. chopped parsley

While the fish is cooking, combine tarragon reduction, egg yolks and horseradish in a stainless steel bowl. Place the bowl over hot, but not simmering water in a saucepan on medium heat. Whisk mixture until light and fluffy and hot to touch, 4-5 minutes. Whisk in butter 1 T. at a time until it is all incorporated. Season with salt and stir in chives and parsley.

To serve, remove fish from pan, blot with a paper towel to remove excess water. Place fish on top of sautéed Swiss chard and potato cake, drizzle sauce around the plate and garnish with sautéed chanterelles, if desired.