Haddock on Polenta With Tarragon Sauce

• 1 tablespoon unsalted butter
• 1/2 cup minced scallions
• 6 haddock fillets (each about 1 inch thick and weighing 6 to 7 ounces)
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup dry, fruity white wine
• 3/4 cup heavy cream
• 3/4 teaspoon potato starch dissolved in 1 tablespoon water
• 1 tablespoon chopped tarragon
• 1 tablespoon chopped chives
• Polenta (see recipe)

1. Rub the bottom of a large saucepan with the butter.
2. Add the scallions and the fish (folding the fillets in half if they are thin and long to approximate the thickness indicated here so they will cook in about the same length of time).
3. Add 1/2 teaspoon of the salt, pepper and wine.
4. Bring to a boil over high heat, cover, reduce the heat to low, and boil gently for 3 minutes.
5. With the lid held slightly ajar on the pan so the fish don't fall out, pour the cooking juices into another saucepan.
6. Add the cream to the juices, stir in the remaining 1/4 teaspoon salt, and bring the mixture to a boil.
7. Boil 1 minute, add the dissolved potato starch and return to a boil.
8. Remove from the heat and stir in the tarragon and chives.
9. To serve, spoon polenta (see recipe) onto six individual plates.
10. Arrange fish fillets on top of polenta and spoon some tarragon sauce on top.

unsalted butter, scallions, haddock, salt, freshly ground black pepper, white wine, heavy cream, potato starch, tarragon, chives, polenta

Taken from cooking.nytimes.com/recipes/3720 (may not work)