Still doing this month’s issue of Saveur, I decided to attempt a fiddly recipe of fish tournedos with spring vegetables. If you can’t be bothered, I understand, just look at the pictures and imagine the taste
I used a hake filet I had but I would recommend a thicker cod fillet. Still, it was luscious!
If you really can’t be bothered, at least make the vegetables. I made extra, for snacks.
Or what the heck!
Fish Tournedos with Spring Vegetables
1 1/2 lb hake filet
Salt and pepper
Fresh savory or tarragon
12-14 slices of smoked bacon
1 tbsp olive oil
2 tbsp butter
12 asparagus, steamed
1 cup snow peas, cut in half and steamed
12 mushrooms, quartered
A squeeze of lemon
1 tbsp butter
4 spring onions, quartered
1 cup baby spinach
Season the fish filet with salt and pepper, top with a few tarragon leaves, then wrap in the bacon slices. Tie with kitchen string and set aside.
Squeeze the lemon over the mushrooms and then saute them in the butter for about 1 minute. Add the onions and continue to saute for 2 minutes. Add the asparagus, snowpeas and spinach and saute for an addition minute, cover, set aside and keep warm.
Heat the olive oil in a saute pan, add the bacon wrapped fish and brown for about 5 minutes. Add the 2 tbsp of butter, continuing to cook for another 5 minutes, basting with the butter. Allow to rest for 5 minutes before slicing. Serve with the vegetables.
Wine suggestion: Bourgogne Aligote