Origin of dish:
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Type of cooking:
Preparation time: 25 minutes
Cooking time: 35 minutes
Ingredients (serves 4):Method: Wash and prepare mange tout. Cook for 10 mins in boiling water, with a large pinch of salt.
Peel asparagus, and chop carrot and turnip into sticks.
Cook all vegetables, incuding broccoli, in boiling water for 10 mins.
Make tarragon jus:
Peel and chop shallot, saute in 10g butter for 5 mins. Add a little white wine, mix together and reduce until all liquid has evaporated.
Add fish stock, bring to boil and remove from heat.
Add 50g butter, and beat.
Add snipped tarragon leaves and lemon juice.
Remove eyes and whiskers from fish if they are still there, and wash.
Arrange fish in oven dish, season with sea salt and pepper, and slide a sprig of thyme into each fish.
Drizzle with oive oil, sprinkle with rest of thyme, and arrange garlic cloves around each fish.
Bake for 10 mins at 250°C (450°F), making sure you keep it moist.
Leave to rest for 10 mins after you remove it from the oven.
Wash cherry tomatoes and slice each one in half.
Cook vegetables lightly in tarragon jus, adding cherry tomatoes at the last minute.
Drain off juices from fish, and add to tarragon jus.
Once vegetables are ready, gently place fish on vegetables, sprinkle with more tarragon jus, and serve