1 lb. haddock fillets (no skin)
Flour to dredge fish
2 tbsp. clarified butter
Salt
Fresh ground black pepper
1 tsp. dried tarragon leaves
1/4 c. dry white wine
1/2 c. sliced fresh mushrooms
1/8 to 1/4 c. heavy cream

Dredge fillets in flour. Heat butter in skillet. Saute fillets in butter on one side on medium heat, approximately 2 minutes. Turn; add mushrooms, salt and pepper to taste, tarragon, white wine, and heavy cream. Shake pan gently to incorporate all ingredients. Simmer approximately 4 to 5 minutes or until fish flakes easily. Enjoy with rice or pasta.