Panfried linefish with butterbeans, edamame, tomato with tarragon butter sauce
- 4x 200g portion white fish
- 1 tin butterbeans, brine washed off
- 60g edamame beans
- 3 large tomatoes, seeds removed and chopped into cubes
- 350g baby potatoes, boiled, cut in half, pan fried
- 100ml olive oil
- ½ small white onion, finely chopped
- 2.5ml dried tarragon
- 2.5ml chopped garlic
- 250g butter
- 100ml cream
In a hot frying pan with a little oil, place the fish skin side down and allow the skin to brown, flip the fish after a few minutes to cook the other side, season well and once its cooked through finish off with some freshly squeezed lemon juice.
In a pan with a little oil, gently sauté the baby potatoes, once lightly golden add the butter beans, edamame, and tomato, toss together, season well and remove from the heat.
In a small pot, gently sauté the finely chopped onion, add the tarragon and garlic, cook for another minute, add the butter, and allow to melt and simmer for a few minutes, add the cream and seasoning and reduce to a thick consistency.
On a plate, place the bean and tomato mixture, top with the pan-fried fish and drizzle over a good amount of tarragon butter sauce.
Serve immediately with a crisp glass of Paul Cluver Chardonnay