Name: Fish plait with tarragon sauce
Yield: 5 servings
Cuisine: Cooking Method
Ingredients: stock fish; 1.00 kg fish white flesh or heads; 4.00 black peppercorns; 1.00 bay leaves; 1.00 carrot grated; 1.00 celery stalks chopped; 1.00 onion medium, chopped; fresh parsley small bunch; salt pinch; 100.00 ml wine white; 900.00 ml water boiled; 1.00 kg kingklip fillets; 25.00 ml butter; 40.00 ml flour cake; 150.00 ml stock fish; 100.00 ml milk; 3.00 ml dried tarragon; salt; freshly ground black pepper

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Ingredients (19)

	stock — fish
1.00 kg	fish — white flesh or heads
4.00	black peppercorns
1.00	bay leaves
1.00	carrot — grated
1.00	celery stalks — chopped
1.00	onion — medium, chopped
	fresh parsley — small bunch
	salt — pinch
100.00 ml	wine — white
900.00 ml	water — boiled

FISH

1.00 kg

kingklip fillets

TARRAGON SAUCE

25.00 ml	butter
40.00 ml	flour — cake
150.00 ml	stock — fish
100.00 ml	milk
3.00 ml	dried tarragon
	salt
	freshly ground black pepper

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Method:

Place all the stock ingredients in a large glass bowl and cover with clingwrap. Microwave for 5-7 minutes on 100 per cent power or until cooked. Reduce to 30 per cent power and microwave for another 30 minutes. Strain and use as required. Cut each piece of fish into three strips lengthwise but do not cut right through the thicker end. Plait the strips and place in a glass bowl. Cover the thinner parts with aluminium foil. Pour some stock over the fish and microwave one piece at a time for 3 minutes on 100 per cent power or until done. Place fish on a serving platter. Use the remaining fish stock for the sauce. Melt the butter in the microwave for 30-60 seconds. Add the cake flour and stir well. Gradually add the fish stock and milk, stirring continuously. Microwave for 3-4 minutes on 100 per cent power or until the sauce comes to the boil and starts to thicken. Season with tarragon, and salt and pepper to taste.
Serves 4-6.