POACHED TILAPIA WITH HERBED CREAM SAUCE

FOR THE FISH:
1/2 teaspoon salt
4 small tilapia fillets (each 3 to 4 ounces and 1/2-inch thick)
FOR THE SAUCE:
1/2 cup heavy cream
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 tablespoon red wine vinegar
1/2 tablespoon coarsely chopped fresh tarragon
1/2 tablespoon coarsely chopped fresh chives
1 tablespoon bottled horseradish

TO PREPARE THE FISH:
Bring about 1 quart water to a boil in a large skillet and add the salt. Add the fish fillets and bring the water back to a gentle boil. Cover and remove from the heat. Let stand in the hot water for about 1 minute.

TO MAKE THE SAUCE:
Pour the cream into a small bowl and add the salt and pepper. Whip with a whisk for about 15 seconds, just until frothy. Stir in the remaining ingredients. Remove the fish from the water and blot dry.

TO SERVE:
Place a fillet on each of four warmed plates and coat with the sauce. Serve immediately.

Makes 4 servings
Adapted from source: Jacques Pepin: Fast Food My Way