Yes yes I know they’re really called hasselback potatoes, but that’s not what we call them in our house. You can use any firm white fish for this, and the tarragon is entirely optional. Everything’s entirely scaleable depending on how many you’re feeding, and the sauce feeds about 4 – I used Jamie Oliver’s clever method to make it.
1 jacket potato sized potato per person
1 firm white fish fillet per person – any kind’ll work fine
Plain flour to coat the fish
Salt & pepper
Olive oil & butter for frying
1 head of broccoli
As many fine green beans as you can eat
Tarragon beurre blanc:
1 cup dry white wine
1/2 cup white wine vinegar
1 shallot finely chopped
125g cold unsalted butter, cubed
A few peppercorns
A small handful of chopped tarragon
- First make a start on the sauce. Put the wine, vinegar, shallot and a few peppercorns in a small saucepan, bring to the boil, then simmer for half an hour or so until reduced to only around 3 tablespoons of liquid are left.
- While the sauce is reducing…..
- Heat the oven to 180C.
- Slice the potatoes into 3mm thickness without cutting all the way through – pop it onto a wooden spoon so that you don’t slice chunks off.
- Put a slurp of olive oil in a small roasting tin in the oven to heat up.
- To speed up the cooking time of the potatoes, microwave them for 5-10 minutes depending on quantity until slightly cooked.
- When the oil is hot, pop the potatoes into the tin and turn gently to coat in the hot oil. Put into the oven to cook through and crisp up.
- Dry the fish well with paper towel, then toss in seasoned flour until well coated.
- Prep the veg.
- Next finish the sauce. Boil the kettle and fill a thermos flask to warm it up for a good few minutes.
- Strain the sauce into a jug, empty the thermos, then pour in the sauce, tarragon and cubed butter. Put the lid on.
- Shake the thermos rapidly until all liquid noises have stopped. Leave the lid on so that it stays warm.
- Now cook the fish. Heat a slurp of olive oil & a knob of butter in a non-stick pan, then add the fish. Cook for around 3-4 minutes per side depending on the thickness of the fish. I always end up with a piece that gets cut in half to check it’s done.
- While the fish is cooking, get the veg on.
- Serve the whole lot onto warmed plates – I strained the sauce again to remove the tarragon pieces.
- Don’t forget the wine that’s in the fridge – you opened a bottle to make the sauce & wouldn’t want it to go to waste!