Fish with tarragon velouté, pan-fried shimeji, cucumber pickle and wild rocket
4 servings
Chef Kerry Kilpin's mouthwatering fish tarragon!
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Ingredients (20)
4 x 200 g | cape bream |
olive oil | |
1 | red onion — chopped |
100 g | wild rocket |
100 g | shimeji mushrooms — pan-fried |
TARRAGON VELOUTÉ
100 ml | fish stock |
500 ml | cream |
1 | onion — chopped |
2 tbsp | french tarragon — chopped |
1 tsp | garlic — chopped |
fresh lemon — a squeeze | |
salt — to taste |
CUCUMBER PICKLE
500 ml | white wine vinegar |
300 ml | water |
1/2 tsp | mustard seeds |
2 | bay leaves |
1 | star anise |
75 g | sugar |
salt | |
1/2 | cucumbers — peeled into ribbons using a peeler |
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