Grilled bream with mustard and tarragon sauce, asparagus and peas

by Nathan Outlaw
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Ingredients

Fish & Shellfish

  • 4 sea bream fillets, 100g each

Store Cupboard

  • salt
  • 1 egg yolk
  • 1 tsp English mustard powder
  • 100ml of fish stock
  • salt

Oils & Vinegars

  • 1 dash of oil
  • 1 tsp cider vinegar
  • 250ml of olive oil
  • 50ml of olive oil

Fruit & Vegetables

  • 100g of fresh peas
  • 100g of Maris Piper potatoes
  • 2 gherkins
  • 16 asparagus spears

Dairy

  • 50ml of double cream

Salad & Fresh Herbs

  • 1 baby gem lettuce
  • 2 tsp tarragon, chopped

Spices & Dried Herbs

  • freshly ground black pepper