Gently place the fish in the pan and sear for about 2 minutes on. Heat up one tablespoon of the olive oil in a cast iron skillet on medium flame. Season well on both sides with a good pinch of sea salt and the freshly cracked black pepper. Once the butter is completely melted, add in the shallots and cook for 6 to 8 minutes, stirring occasionally ,or until slightly softened. Bring the fish to room temperature for 20 minutes and pat dry all over with paper towels. Both the chicken stock and the browned frond and flour that are scraped from the pan when adding the wine are key to getting this to have any substantial flavor. In a pot large enough to hold the mussels, heat the butter and oil over medium heat. Oh, and for the love of god, don't make this into a vegetarian dish and complain that it has not flavor. If you use dried it won't have nearly as much flavor nor will it be the same. Lastly, THIS NEEDS FRESH TARRAGON! Seriously, it's not a slow simmer dish. I really feel like CL's test kitchen simply has elves who do all the cleaning and half the prepping and confuse the editors into thinking a home cook (who is also making a side dish) could get this done in under a half hour. Give yourself at least an hour if you plan on cleaning as you go. Like most everything that CL designates as a 20 minute meal, this takes far longer than 20 minutes. Still, the flavor was great and it was a relatively cheap meal. White Wine Garlic Lemon Thyme Sauce 1 tablespoon butter 3 large shallots, sliced thinly 4 cloves garlic, chopped 2 1/2 cups of white wine, divided (. Furthermore, I just couldn't get the chicken to brown the way it does in the pics. Cook until reduced by 1/3, about 1 minute. Add garlic and pinch of red-pepper flakes cook until fragrant, 1 minute. Meanwhile, in a small nonstick skillet, melt half the butter over medium. Also, there is not much sauce left over once you toss all the ingredients together. In a large saucepan of boiling salted water, cook pasta until al dente. I used wide egg noodles and would suggest you do as well. Stir in the stock and the wine and bring to a boil. It actually has a slightly hearty, Fall-meal type of feel, though in actuality it is not heavy at all. Combine the shallots, garlic, salt and pepper in a small nonreactive saucepan over high heat. For a light sauce with a fish, you can even add a fish stock. For a dark sauce, add to 1 cup of beef broth. For a light sauce, add to 1 cup of chicken stock. If adding milk, you will want to reduce the sauce for as much as 15 minutes. Let wine reduce by half, about 2 minutes. Add wine or broth, salt, red pepper flakes and plenty of black pepper and bring to a simmer. Add garlic and saut until fragrant, about 1 minute. Overall, I really liked this recipe, and will definitely add it to my "recipe box" to make again. For a cream sauce, add to 1 cup of heavy whipping cream or milk. In a large skillet, melt butter with olive oil.
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