Fish Fillet with Coating and Fresh Vegetables

Ingredients

• 2 Tomatoes
• 150 g green peas
• 150 g green broad beans
• Salt
• 2 carrots
• 4 fish fillets (ready to cook, skinless, about 160 g each, e.g., cod)
• pepper (ground)
• Lemon juice
• flour (for coating)
• 20 g clarified butter
• 3 tbsp butter
• 1 tbsp flour
• 150 ml dry white wine
• 200 ml fish stock
• 1 tbsp fresh chopped tarragon
• 50 ml Heavy Cream (at least 30% fat)
• 200 g canned corn
• lemon wedges for garnish

Instructions

1. 1.

   Blanch the tomatoes: blanch, shock, peel, quarter, seed and dice the flesh. Rinse the peas and beans, wash, trim the beans and cut into 2 cm pieces. Blanch both in boiling salted water for 2-3 minutes. Drain, shock with cold water and let drain well. Peel the carrots, cut into small cubes or sticks and blanch in boiling salted water for 2 minutes. Drain, shock and drain well.

2. 2.

   Preheat the oven to 80 °C (convection). Wash the fish, pat dry, season with salt and pepper, drizzle with lemon juice and coat in flour. In a pan melt clarified butter and brown the fillets on both sides until golden. Remove and keep warm in the oven. Add 1 tbsp butter to the same pan, melt, sprinkle with flour, lightly sauté and deglaze with wine.

3. 3.

   Add the stock and whisk vigorously to prevent lumps. Stir in tarragon and tomatoes, fold in cream, season with salt and pepper and simmer gently for about 5 minutes until slightly thickened. In another pan melt remaining butter, add peas, beans, carrots and drained corn, season, toss well and serve on preheated plates. Place one fillet on each plate, drizzle with sauce and garnish with a lemon wedge if desired.