jacques pepin's tilapia with herb cream sauce

1/2 tsp salt
4 fillets tilapia
preferably small pieces, adjust poaching time for large pieces
1/2 cup heavy cream
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 tbsp red wine vinegar
1/2 tbsp fresh tarragon
1/2 tbsp chives
1/2 tbsp fresh thyme
1 tbsp bottled horseradish
This cream sauce is made from the same base as the greens with cream dressing. For a very quick and delicious meal, all you need to do is poach the fish and whip up the sauce.
Bring 1 quart water to a boil in a large skillet and add the salt. Drop the fish fillets into the boiling water and bring the water back to a gentle boil. Cover and remove from the heat. Poach the fish in the hot water for about 2 minutes.
For the sauce, pour the cream into a small bowl and add the salt and pepper. Whip with a whisk for about 15 seconds, or just until frothy.
Stir in the red wine vinegar, herbs, and horseradish.
Using a skimmer, remove the fish from the water and rest on a paper towel-lined plate. Blot dry.
Transfer each fillet onto a warmed plate. Coat with sauce and serve immediately.
source: Jacques Pepin's Fast Food My Way