50g butter, chopped
4 swordfish steaks
2 tablespoons olive oil
fresh tarragon sprigs, to garnish
Tarragon Sauce 
1 eschallot, finely chopped
250ml white wine
1/2 bunch tarragon sprigs
1/4 tsp ground black pepper
300ml thickened cream
250ml fish stock
2 tablespoons finely chopped fresh tarragon


Tarragon sauce
1. Place eschallot, wine, tarragon, pepper in a medium saucepan over low heat 
2. Simmer, stirring occasionally, until reduced by two thirds
3. Stir in cream and stock. Simmer until reduced by half and thickened
4. Strain into a clean jug. Stir in chopped tarragon. Season 
5. Preheat a char grill pan over high heat. Brush swordfish all over with oil
6. Season. Cook for about 2 minutes each side until just cooked through 
7. Serve fish with sauce. Garnish with tarragon.


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