Fish with tarragon velouté, pan-fried shimeji, cucumber pickle and wild rocket

4 servings
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Chef Kerry Kilpin's mouthwatering fish tarragon!

By Independent Contributor November 16 2020
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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
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
500 ml white wine vinegar
300 ml water
1/2 tsp mustard seeds
2 bay leaves
1 star anise
75 g sugar
1/2 cucumbers — peeled into ribbons using a peeler
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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.

To assemble:

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.

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