Phil Vickery's grilled fish with tarragon and chive cream and tomato salad
Phil Vickery's cooking live from The Hut at Colwell Bay, protected from the wind and drenched in sun from noon until night. It's a stunning waterside spot for Phil to cook up local pan fried fish with Isle of Wight with
Grilled Fish with Tarragon and Chive Cream
Serves: 4
Ingredients
4 medium red mullet fillets (175g each roughly), scaled and pin boned, skin on4 medium lemon sole fillets (175g each roughly), skinned500mls quite strong stock, well reduced1 medium glass white wine2 small shallots, finely chopped350ml whipping creamSaltGround pepper100g fresh tarragon, roughly chopped100g fresh chives, roughly chopped
Method
1. Pour the fish stock and white wine into a saucepan and add the shallots and boil until syrupy.
2. Add the cream and warm through, reducing slightly. Season well with salt and pepper.
3. Add a little oil to a cold frying pan.
4. Season the fish fillets with salt and pepper on one side only.
5 Lay the fish, seasoned-side down, onto the cold pan and bring up to heat. Cook for 3-4 minutes, then season the top of the fillets and flip over. Cook for a minute or so, then turn off the heat. Cover with foil and leave for a few minutes to finish off cooking.
6. When ready to serve, reboil the sauce and add the chives and tarragon.
7. Serve the fish in deep bowls and spoon over the sauce.
Tomato Cucumber and Coriander Salad
Serves: 4
Ingredients
500g ripe tomatoes 1 small cucumber 4-6 tbsp fresh coriander Sea salt and ground pepper 2-3 tbsp extra virgin olive oil Squeeze fresh lemon
Method
1. Cut the tomatoes into nice wedges with a sharp knife to prevent crushing the tomatoes.
2. Chop the cucumber into 1cm cubes. Add the coriander and mix well.
3. Add olive oil, salt and pepper and mix well.
4. Place the tomatoes into a deep bowl and spoon over the cucumber mix.
5. Squeeze over a little lemon and serve.