Fish in Herbed Cream Sauce   Time: 35-45 min.

3-4 fillets of white fish
1 pint of sour cream
Juice of 1 lemon
1-2 tablespoons butter
2 eggs
6-8 ounces flour
Salt and pepper
2-3 onces Tarragon
  Take 2 bowls and scramble 2 eggs in one of them. Put the flour in the other bowl and season it with some salt and pepper.

  Coat each fillet in the scambled egg and then in the flour. Use 1 hand for the "Wet side" and your other hand for the "Dry side" to dredge the fish and make clean up a snap. Arrange your fillets in the baking dish.


  Take your wonderful baking dish and melt about 2 teaspoons of butter in it, then add the juice of 1 lemon.

  Preheat the oven to 350 degress F.

  Take a fork and mix the sour cream so it's not solid, but has a fluid and smooth texture to it. Pour some tarragon into the palm of your hand and grind it up into very small pieces. Add as much as you want until you see tiny green specks throughout the entire pint of sour cream.

  Put the herbed sour cream on top of the oven so the herbs and cream are have a chance to heat up and the flavors begin to mix and meld together.

  Bake the fillets for about 30 minutes. The time will vary according to the thickness of the fillets and type of fish you've chosen.

  10 minutes before coming out of the oven spread the entire pint of herbed sour cream over your fillets. Then broil for a 3-4 minutes if you'd enjoy a nice brown color on top.

  One thing that makes this recipe so great is that it's simple and fast. In fact you don't even have to dredge the fish in the egg and flour mixture if you don't want to.
  Another feature that makes this a great dinner is because you can use a very simple and low cost fillets of any white fish to make it. With such a stunning sauce it'll taste like you slaved away for hours in the kitchen. Be sure to have extra bread on hand for soaking up any extra sauce.

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