4 fillets John Dory, turbot or sole Plain flour for dusting 4 tbsp double cream 50 ml (2 fl oz) raspberry vinegar 150 ml (5 fl oz) light olive or rapeseed oil 1 small punnet raspberries A handful each of flat parsley, chervil and chives Leaves from 1 sprig tarragon 2 tbsp each of horseradish sauce and cream (optional) Dust fish in flour then shake off excess. Dip into cream. Heat a little oil in a heavy-based frying pan and fry fish until golden — around two minutes each side or until cooked through. |
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