Deliciousness Personified!

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The firm white flesh of sea bass or snapper work well in this recipe.  The flavor of the fish and crispy skin are complemented by the sweet flavor of cream-enriched tartar-style sauce flecked with potatoes, asparagus, lettuce and peas.

Snapper with Mustard and Tarragon Sauce, Asparagus and Peas

Serves 4

Total Time: 45 minutes

Ingredients

Grilled Snapper

4 snapper fillets, 4 ounces each 

(A firm white fleshed fish works well here) 

salt

1 dash of oil

Sauce

4 oz of fresh peas

4 oz of Yukon potatoes

1 egg yolk

1 tsp cider vinegar

1 tsp Coleman's mustard powder

1 cup of olive oil

4 fl oz of fish stock (or seafood stock)

2 fl oz of double cream

1 baby gem lettuce

2 gherkins

2 tsp tarragon, chopped

salt

freshly ground black pepper

To Plate

16 asparagus spears

2 oz of olive oil

The Sauce

Bring a saucepan of salted water to the boil and add the peas. Cook for 1 minute, then lift out with a slotted spoon and refresh in cold water. Set aside to drain. Peel and dice the potato into 1/2 in cubes and add to the boiling water. Cook until just tender, then drain and set aside to cool.

Whisk the egg yolk, vinegar and mustard together in a bowl for 1 minute, then slowly add the olive oil – don't add the oil too quickly, otherwise the mixture will split. Season with a little salt.

Gently heat the stock in a saucepan. Stir the cream into the mayonnaise then whisk in the hot fish stock a little at a time until the sauce is a coating consistency. Set aside.

The Fish

Preheat your broiler. Season a baking tray with salt, drizzle over a small amount of olive oil and lay the snapper fillets skin side up on top. Grill for around 6 minutes, then remove from the grill set aside for 2 minutes; the residual heat will finish cooking the fish as it rests.

Meanwhile, bring a pan of salted water to the boil. Peel the asparagus spears and blanch them for 2–3 minutes, depending on thickness. Drain and refresh.

Finish the Sauce

Remove the skins from the peas (if fresh), finely shred the lettuce and chop the gherkins. Place the sauce in a saucepan over a medium heat and stir in the lettuce, peas and potatoes. Allow to heat through for a minute, then stir in the gherkins and tarragon. Season to taste.

Ladle the sauce into four warm serving bowls. Garnish each portion with four asparagus spears and a drizzle of olive oil and lay the fish skin side up on top. 

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