Recipes & Food

Pan Seared Sablefish with orrechiette in a Tarragon cream sauce

Pan Seared Sablefish with orrechiette in a Tarragon cream sauce
Recipe Date:
April 17, 2013
Serving Size:
Cook Time:
Imperial (US)
  • 5 ozs Sablefish fillets (or any flaky white fish)
  • 12-18 clams
  • 6 ozs Dry orrechiette
  • 1 1/2 cups Blue Mountain Chardonnay
  • 1/2 cup Chicken or vegetable stock
  • 1/2 cup Heavy cream
  • 2 tbsps Minced shallots
  • 2 tbsps Sliced leeks
  • Minced tarragon
  • Oil
  • Salt and pepper

Preheat oven to 400F. Cook pasta in a large pot of boiling salty water for about 5 minutes. You want the pasta to be quite hard when you take it out of the water. Drain, toss in oil, and reserve. 

Pre heat a large flat pan, add a tablespoon of oil and when it starts to smoke your pan is hot enough. Season fish with salt and pepper and place in pan, reduce to medium heat and let it crisp. It should take about five minutes.

Remove the golden fish from heat and let rest on a wire rack. In the same pan, sweat shallots and leeks for about two minutes. De-glaze the pan with Blue Mountain Chardonnay and stir. Add cream and stock to the wine and bring to a boil. Add clams to the boiling sauce, once they've opened remove clams from sauce, and let rest with sablefish. 

When sauce has reduced to a thick consistency, add reserved pasta, reduce heat and cook until pasta is al dente. Shuck half the clams. The oven should now be pre heated, finish by cooking the fish in the oven until a clear juice excretes from the fish, approximately 5 minutes. Toss the pasta with the tarragon and shucked clams, place in two bowls saving a little sauce.

Place the sablefish crisp side up on the pasta and put the whole clams on top. Top with reserved sauce and minced tarragon, season with salt and pepper. Enjoy!

Christie Mavety
July 12, 2022 | Christie Mavety

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