Market Fish with Potato Purée & Caper Beurre Blanc

Steps

1. Bring a pot of salted water to the boil. Prep & cook potato purée. Cook potatoes in pot of boiling water for about 15 minutes, until very tender. Drain, return to pot and mash well. Mix in milk, butter and 1/2 tsp salt until smooth. Season to taste and keep warm.
2. Prep fish. Pat fish dry and remove any scales or bones. Cut larger fillets in half and season. Coat in tarragon fish spices and set aside.
3. Prep beurre blanc. Place white wine cream reduction in a pot and cook on medium heat for about 2 minutes, until hot. Remove from heat and whisk in butter, parsley, capers and lemon juice. Season to taste and cover to keep warm.
4. Cook greens. Heat a drizzle of oil in a fry-pan on medium-high heat. Add broccolini and a pinch of salt and cook for 2 minutes. Add a splash of water and cook for about 2 minutes further, until tender. Transfer to a bowl and toss with spinach. Wipe pan clean and return to medium-high heat with a drizzle of oil.
5. Cook fish. Add fish to pan and cook for 2-3 minutes each side (depending on thickness), until just cooked through.
6. Serve potato purée and greens topped with fish and beurre blanc.