1 x fresh, small fish (santer, gurnard or elf, preferably)
Flour for dusting
Baby potatoes, blanched and quartered
Black olives pitted
Black olive tapenade
Sugar snap peas, blanched and refreshed
Cherry tomatoes, red and yellow, halved
Fresh chives, chopped
Quail eggs x 2 soft boiled for 2 minutes, peeled and halved
Dry white wine
Salt and pepper
Bring some oil up to heat in a sauté pan, dust your fish fillet in the seasoned flour and then place it skin side down in the pan. Allow to cook gently for about 4 – 5 minutes on the skin before turning and cooking for another minute or two.
While the fish cooks, place your quartered potatoes into a saucepan with some oil and sauté until golden brown. Add sugar snaps, olives, capers, tomatoes, fresh chives and season to taste. Remove from the heat and keep warm.
Remove the fish from the pan and place on a tray in a warm part of the kitchen.
Deglaze the pan with a half glass of white wine and reduce by ½. Add ½ cup of cream and reduce by ½. Remove from the heat and add 2 tablespoons cold butter. Stir butter into the sauce.
On a plate place a dollop of tapenade and pull across the plate with the back of a spoon. Place the vegetable mix off centre of your plate with your quail eggs next to it. Place the fish adjacent to the veg and finish with your sauce.