Cod with Herb Sauce

For the fish, squeeze the juice from the lemon and add to a pot with 1 teaspoon salt, peppercorns, bay leaves and about 1 liter (approximately 1 quart) of hot water. Simmer for about 10 minutes. Rinse the fish, pat dry and place in the broth at a temperature just below the boiling point (about 80°C/approximately 175°F). Cover and poach for 10-15 minutes.

Meanwhile, for the sauce, rinse the tarragon, shake dry, set a few sprigs aside for garnish and finely chop the rest. Peel the shallot, chop finely and fry in hot butter until translucent. Sprinkle with flour and cook briefly while stirring. Add tomato paste and sauté briefly, then add approximately 250 ml (approximately 1 cup) of the fish broth while stirring. Stir in cream and simmer 5-8 minutes. Stir in the creme fraiche and tarragon and season the sauce with salt, pepper and lemon juice.