Method

Asparagus and Tarragon Puree
1. Cut the top 5 – 6cm off the asparagus and set these tips aside. Trim off the tough ends. Slice the remaining asparagus stalks into very thin, ¼ inch thick disks.

2. In a medium saucepan, cook the shallot in the butter over medium heat until fragrant and golden.

3. Add the asparagus disks and sauté for 1 – 2 minutes, stirring, then add the stock. Cover and simmer gently for 4 – 5 minutes or until asparagus is tender. Don’t overcook to retain the bright green colour.

4. Let this cool, then pour into a blender along with salt, tarragon and a squeeze of lemon.

5. Blend until silky smooth. Taste and adjust lemon and salt.

6. Place in a small saucepan and set aside until ready to serve.

Fish
1. Pat the fish dry and sprinkle all sides with salt and pepper. Sprinkle the top of the fish with fennel seeds and gently press down into the flesh.

2. Heat a butter in a large skillet and a small frypan with another 1 Tbsp butter.

3. In the skillet, place fish, fennel seed side-down, and sear until golden, about 4 minutes.

4. Turn the fish over and add the asparagus tips and sliced radishes to the small frypan pan. Season with salt and pepper and lightly sauté them alongside the fish.

5. When the fish is done to your liking, squeeze with lemon and gently warm the asparagus and tarragon puree, stirring often. Do not cover or simmer the sauce, just warm it up, or you may lose the vibrant green colour.

6. Divide the puree among two plates, top with the seared fish and divide the asparagus and radishes. Top with fresh tarragon leaves.
7. Serve with lemon.