Fish with tarragon velouté, pan-fried shimeji, cucumber pickle and wild rocket
|4 x 200 g||cape bream|
|1||red onion — chopped|
|100 g||wild rocket|
|100 g||shimeji mushrooms — pan-fried|
|100 ml||fish stock|
|1||onion — chopped|
|2 tbsp||french tarragon — chopped|
|1 tsp||garlic — chopped|
|fresh lemon — a squeeze|
|salt — to taste|
|500 ml||white wine vinegar|
|1/2 tsp||mustard seeds|
|1/2||cucumbers — peeled into ribbons using a peeler|
For the tarragon velouté:
Sauté the onions and garlic on a medium heat until soft, deglaze with the fish stock and boil for 2 minutes.
Add the cream and cook for a further 2 minutes. Add the chopped tarragon, blend and season with a squeeze of lemon juice and salt.
For the cucumber pickle:
Combine the vinegar, water, sugar and spices in a pot.
On a medium heat, allow the sugar to dissolve and then bring to the boil for 2 minutes. Cool.
Once the liquid has cooled down and warm to the touch, add the cucumber ribbons and a pinch of salt. Allow to pickle overnight in the fridge.
Season the fish with salt and pepper and pan-fry on a medium heat until nicely golden and cooked.
Roughly chop 2 minutes per side depending on the thickness of your fish.
Place the fish on a bed of wild rocket in the center of the plate.
Combine the cucumber pickle, mushrooms and red onion to form a salsa. Place this on top of the fish and sauce around with the tarragon velouté.
Optional: Serve with corn and truffle croquettes.