Poached Orange Roughy with Tarragon Sauce Recipe

INGREDIENTS

• 4 cups water
• 1 cup dry white wineor vegetable broth
• 1/4 cup chopped celery
• 1/4 cup chopped carrot
• 2 tablespoons chopped onion
• 2 tablespoons lemon juice
• 7 whole peppercorns
• 1 bay leaf
• 2 teaspoons dried tarragon, divided
• 4 orange roughy or red snapper fillet (4 ounces each)
• 1/8 teaspoon each salt and white pepper
• 2 tablespoons 2% milk
• 1 egg yolk