Method
1. Make the Peppercorn and Tarragon Butter. Place all ingredients into a food processor and blitz until mixed together. Wrap the butter in parchment or cling film and roll into a log shape. Place in the fridge to firm up. Once firm, cut into cubes and leave in the fridge until needed.2. Salt both sides of the fish fillets and leave to firm up for around 10 minutes.
3. Rinse off the salt and dry. Season with salt and pepper.
4. Place a frying pan over a medium to high heat, add the olive oil and tarragon sprig. Heat gently.
5. Add the fish to the pan and cook for 6-7 minutes, turning halfway.
6. Once the fish has cooked (it will have turned white and will flake easily), remove from the pan and set aside to rest. Remove the tarragon sprig.
7. Add the wine to the same pan and deglaze. Heat the wine and reduce by half. Add the chilled cubed tarragon and peppercorn butter, lemon zest and juice.
8. Drizzle the peppercorn and tarragon butter over the fish and serve immediately with boiled, new potatoes and green beans.
Tip
Swap out the fish for a free range chicken breast (skin on).Ingredients
• 2 x 150g Firm Fish Fillets (e.g. Bream, Haddock or Halibut)
• 2 tbsp Extra Virgin Olive Oil
• Salt and Pepper, to taste
• 1 stalk Tarragon
• 75 ml White Wine
• Zest and Juice 1 Lemon
For the Peppercorn & Tarragon Butter
• 1 tbsp Opies Green Peppercorns
• 2 stalks Tarragon – stripped of the leaves
• 50g unsalted Butter
