Rating: 4.65 stars
17 Ratings
  • 5 star values: 14
  • 4 star values: 0
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

There are people that will go through their entire life never having experienced the pure joy of fresh fish topped with a perfectly made brown butter sauce. That so many will not allow themselves to enjoy this tarragon walnut brown butter sauce makes me sad.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a skillet over medium heat. Cook, stirring occasionally, until butter is a light-tan, nutty color and fragrant, 6 to 10 minutes.

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  • Stir walnuts into butter; cook and stir in hot butter until fragrant, about 1 minute. Add lemon juice, remove skillet from heat, add tarragon, and season with salt and black pepper.

Nutrition Facts

105 calories; protein 0.8g; carbohydrates 1.9g; fat 11.1g; cholesterol 22.9mg; sodium 1.5mg. Full Nutrition
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Reviews (12)

Most helpful positive review

Rating: 5 stars
04/15/2016
Excellent. I didn't want to go through my entire life never having experienced the pure joy of fresh fish topped with a perfectly made brown butter sauce! I thought I had walnuts on hand but didn't. It worked well with pecans. So delicious. I will try it with walnuts in the future. Read More
(8)

Most helpful critical review

Rating: 3 stars
12/30/2017
I doubled the recipe because I wanted to serve with a whole steelhead trout we smoked for Christmas Eve and we found that doubling the lemon juice was too much. I would definitely make this again but keep the lemon juice to 1/4 cup if I doubled the recipe. Read More
(3)
17 Ratings
  • 5 star values: 14
  • 4 star values: 0
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/15/2016
Excellent. I didn't want to go through my entire life never having experienced the pure joy of fresh fish topped with a perfectly made brown butter sauce! I thought I had walnuts on hand but didn't. It worked well with pecans. So delicious. I will try it with walnuts in the future. Read More
(8)
Rating: 5 stars
08/21/2016
This is a keeper , My wife is allergic to walnuts ,opted for pecans instead . I love pecans , a welcome addition , Served with baked potato ,sour cream and green onions . Read More
(4)
Rating: 5 stars
04/11/2015
simply AMAZING. I did make a few substitutions,pecans instead of walnuts and dill instead of tarragon. Served with wild rice blend and broiled tilapia. All my husband could say between bites was "Wow, this is SO good". I will definitely make this again. Read More
(3)
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Rating: 3 stars
12/30/2017
I doubled the recipe because I wanted to serve with a whole steelhead trout we smoked for Christmas Eve and we found that doubling the lemon juice was too much. I would definitely make this again but keep the lemon juice to 1/4 cup if I doubled the recipe. Read More
(3)
Rating: 5 stars
09/24/2019
Very good. Easy to make, this recipe is good for about 3 servings. I think I put to much salt in it though. I will be cautious next time. Thanks Read More
(3)
Rating: 5 stars
06/29/2018
I would give this recipe 10 stars if possible! I’ve made this sauce 3 time’s now with Sockeye Salmon, and it’s a huge hit! Read More
(2)
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Rating: 5 stars
09/10/2019
Absolutely delicious. I chose pickerel fillets because they are local and wow, the toasted walnuts really go well with this dish. I used 1 tsp of dry tarragon because I hadn't any fresh tarragon. Still wonderful! And Chef John is correct- it's still healthy because there isn't a heck of a lot of butter in it. Read More
(2)
Rating: 3 stars
10/12/2019
Made almost as written and served over Lingcod. I burned the walnuts on my first attempt and had to start over. Second time around, it was perfect. I did use half the amount of lemon juice called for and am glad I did because 1/4 cup would have been way too tart for us. Taste wise, we didn't care for the tarragon in this sauce to go with the fish. We aren't fans of black licorice though, but have had other tarragon sauces and enjoyed them. I don't think the amount of tarragon is too much and that it's simply just a taste issue for us. Next time I'll follow this technique and use a different herb. Overall, the sauce was ok and flavors seemed balanced, but that amount of lemon juice would be overpowering and neither of us enjoyed the use of tarragon in the sauce. Read More
(2)
Rating: 5 stars
07/23/2018
I made this recipe and it was awesome but then I added another tbsp. tarragon and a small can of chunk pineapple. Even the kids loved it! Read More