Olive oil-poached fish with grapes, asparagus & tarragon sauce


Olive oil-poached fish with grapes, asparagus & tarragon sauce

Cooking Time: 30 Mins Total Time: 30 Mins


  • 150ml olive oil, plus 1 tablespoon extra
  • 100ml white wine
  • 3 sprigs tarragon
  • 1 clove garlic, thinly sliced
  • 4 x 150g skinned and boned fillets firm-fleshed fish, such as monkfish or salmon
  • 60g chilled butter, cubed
  • 1?2 cup green grapes, halved, deseeded
  • 1 tablespoon white wine vinegar
  • 8 baby leeks, ends trimmed,halved lengthwise
  • 1 bunch asparagus (about 6 stems),stems peeled, woody ends trimmed, halved diagonally
  • 1 tablespoon finely chopped tarragon leaves
  • 1 tablespoon finely chopped chives
  • wilted spinach to serve


  1. Put the 150ml oil, wine, tarragon sprigs and garlic in a deep frying pan. Bring to a gentle simmer. 
  2. Season the fish with salt and freshly ground black pepper then add to the frying pan. Cover and poach for 8 minutes or until cooked. 
  3. Remove with a slotted spoon and set aside to rest in a warm place (keep the liquid simmering).
  4. Melt the remaining tablespoon olive oil and 10g of the butter in a small frying pan. 
  5. Add the grapes and fry for 2-3 minutes or until coated in the butter mix. 
  6. Add the vinegar and allow to evaporate then spoon the grapes over the fish.
  7. Meanwhile, drop the baby leeks into the still-simmering poaching liquid and cook for 4 minutes or until just tender. 
  8. Add the asparagus and cook for 1 minute or until bright green. Remove the vegetables with a slotted spoon and set aside.
  9. Boil the liquid until reduced by half then reduce the heat and whisk in the remaining 50g butter to form a sauce. 
  10. Season then stir in the tarragon leaves and chives.
  11. Add the leeks, asparagus and spinach to the fish and grapes, then spoon the tarragon sauce over the top.