Fish with Pea Purée & Tarragon Butter

SERVES 4 PREPARATION 25 MINUTES COOKING 20 MINUTES

100g softened butter, plus

30g butter extra, cubed 1 bunch tarragon, leaves

picked 2 teaspoons grated lemon zest 1 tablespoon olive oil 1 small leek, white part only,

thinly sliced 3 shallots, sliced 2 cups chicken stock 500g frozen peas 1 tablespoon lemon juice 4 firm-fleshed fish fillets

2 bunches broccolini ¼ cup chopped smoked

almonds snow pea tendrils to serve

1. In a bowl, stir together butter, tarragon and lemon zest. Season and spoon into a small saucepan. Set aside.

2. In a large saucepan, heat oil on high. Sauté leek and shallot for 2-3 minutes until golden. Add stock and bring to the boil. Add peas and cook, covered, for 2-3 minutes until bright green and tender. Strain, reserving ½ cup stock.

3. In a food processor, pulse peas with reserved stock and juice until smooth. With motor running, add butter, processing until purée is smooth and glossy. Season to taste and keep warm.

4. Preheat barbecue on high. Place fish and broccolini on a tray. Drizzle with a little oil and season. Cook fish for 3-4 minutes each side until cooked through. Cook broccolini for 1 minute until charred.

5. Place a saucepan with extra butter to melt on barbecue just before serving. Serve fish on a bed of pea purée with charred broccolini and tarragon butter, sprinkled with smoked almonds and snow pea tendrils.