Quick and easy to make, delicious with herbed tomatoes and béarnaise sauce. An extremely flexible recipe depending what’s on offer at your local fishmonger.

Ingredients

For the fish mixed grill:

• 300g fresh sole fillet.
• 300g turbot fillet or halibut fillet.
• 300g salmon fillet.
• 4 tiger prawns.
• Fresh butter and olive oil for frying.
• Lemon.
• Some wheat flour.
• 2-4 tomatoes.

Béarnaise sauce:

• 4 egg yolks.
• 3 tbl spoons of tarragon vinegar.
• 250g butter.
• Fresh herb such as: parsley, chives, dill, chervil, and tarragon.

 

Preparation

The self-made Béarnaise sauce (or an excellent ready made product):

1. Chop the herbs finely. For 4 people, a half a pound of butter will be needed. Clear the butter by heating it very slowly and allowing it to melt.
2. Add 4 egg yolks, salt, pepper and 3 tablespoons of tarragon vinegar.
3. Place this mixture in a water bath and mix until creamy and the required consistency has been met.
4. Add the hot butter, one drop at a time, while stirring continuously.
5. Attention: The sauce cannot b over-greasy and fatty. Add drops of water every so often to reduce the risk of it becoming too greasy.
6. Add salt, pepper and chopped herbs to taste.

The tomatoes:

1. Cut the tomatoes into half, remove the green stalks, etc. and place on an oven sheet or over-proof tray.
2. Add salt and pepper and cover the tomatoes with chopped herbs and bread crumbs. Place a small piece of butter on each tomato half and place in a pre-heated oven @ 180°C for 6-8 mins.

The fish:

1. Rinse the fish under running water and divide into portions. Using paper towels, tap the fish to remove excess water. Remove the prawns from their shells and remove the thin black gut that runs along the back of the prawn.
2. Sprinkle the fish with freshly ground pepper, sea salt and lemon juice and cover lightly with flour.
3. Fry the fish for 2 or 3 minutes on each side in olive oil, butter and fresh herbs until light brown in colour.
4. Do not cover the prawn with flour, just cover with some salt and pepper and fry for 1 minute on each side till they have some colour.
5. Remove the pan from the direct heat and allow to cook for a further 2 minutes.

Serving suggestion

The ideal addition is a fresh, seasonal salad, but spinach, ratatouille, small butter vegetables or herb potatoes are equally as delicious.