Rate this recipe
0/5
(0 Votes)
Ingredients
- 2 fish fillets
- 10 ounces fingerling potatoes, cut into rounds
- 3 ounces radishes, sliced
- 1 bunch asapargus, 2 inch pieces
- 1 lemon
- 1 bunch tarragon
- 1 shallot
- 1 T capers
- 1 T dijon mustard
- 2 T olive oil
Details
Preparation
Step 1
-blanch asapragus and cool in ice water
-cook the potatoes in boiling water for 10 min and drain
-mix shallot, mustard, oil, and juice of the lemon
-Combine dressing, asapragus, potatoes, capers, and targon
-Cook the fish
You'll also love
- Chicken and Wild Rice Casserole... 0/5 (0 Votes)
- ICED RAISIN BREAD 0/5 (0 Votes)
- Slow Cooker Pot Roast with... 0/5 (0 Votes)
- Roasted Egyptian Fish 0/5 (0 Votes)
- Chinese Tuna Casserole 0/5 (0 Votes)
- Parmesan Herb Mashed Potatoes 0/5 (0 Votes)
- Cod Taco 0/5 (0 Votes)
- Cod au Gratin 0/5 (0 Votes)
Review this recipe