Market Fish Recipe

Preparation Steps

1. 1

   Prepare the Fingerling Potatoes

   Boil the fingerling potatoes in salted water until tender, about 15-20 minutes. Drain and let cool slightly. Once cool, crush them gently with a fork and season with salt and pepper to taste.

2. 2

   Make the Tarragon Corn Fondue

   In a saucepan, melt 1 tablespoon of butter over medium heat. Add the corn kernels and cook for 3-4 minutes until tender. Stir in the tarragon and a pinch of salt. Remove from heat and blend until smooth, adding a splash of water if necessary to achieve a creamy consistency.

3. 3

   Sauté the Haricot Verts

   In a skillet, melt 2 tablespoons of butter over medium heat. Add the haricot verts and sauté for 5-7 minutes until bright green and tender-crisp. Season with salt and pepper.

4. 4

   Cook the Fish

   In the same skillet, add a tablespoon of olive oil and heat over medium-high heat. Season the fish fillets with salt and pepper. Place them skin-side down in the skillet and cook for 4-5 minutes, then carefully flip and cook for another 2-3 minutes until cooked through.

5. 5

   Assemble the Dish

   Place the crushed fingerling potatoes on the plate, top with the fish fillet, drizzle with the tarragon corn fondue, and add the sautéed haricot verts on the side. Garnish with toasted pine nuts and pea tendrils.