Ingredients
- 10 small green asparagus
- 200g green beans
- 100g fresh peas
- 1 continental cucumber
- 2 medium baby fennel bulbs, finely shaved
- juice of 1/2 a lemon
- 1/2 bunch tarragon
- 50ml champagne vinegar or a good white wine vinegar
- 150-200ml walnut oil or a light olive oil
- Salt and pepper to taste
- 2 tbsp olive oil
- 4 fillets of local snapper (about 150g each)
Method
Salad: All the vegetables should be prepared in advance so they are cold.
Bring a pot of water to the boil with salt. Blanch the asparagus until just cooked and refresh in iced water. Strain, pat dry and refrigerate. Repeat the process with the green beans and the peas, taking care not to overcook the greens.
Cut the cucumber in three, lengthwise. With a mandolin or peeler, slice into fine ribbons and refrigerate.
Shave the fennel with the mandolin or knife as thinly as possible, toss with the lemon juice and refrigerate.
Finely chop the tarragon. Put the vinegar in a bowl then add the oil and whisk. Add seasoning then add half the tarragon to infuse. Taste the dressing and, if too sharp, add oil.
Cut the beans in half and the asparagus in 3 and place them in a bowl. Then add the remaining vegetables and toss with the remaining tarragon, salt and pepper to taste. Add the vinaigrette to taste, reserving a little for serving. Refrigerate.
Fish: Score the skin of the snapper with a sharp knife and season with salt and pepper. Heat the olive oil in a non-stick frying pan. Sear the snapper fillets, skin down, then lower heat to avoid burning. When the skin is golden and crisp, turn the fish and fry briefly until just cooked (about 1 minute). It is important to cook the snapper medium rare or it will be too dry.
To serve: Place a quarter of the vegetable salad on the centre of each plate. Top with a piece of the fish, skin side up and drizzle with a little dressing.
