|4||Tarakihi fillets (Main)|
|1 to taste||Salt & freshly ground pepper|
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- Wash the tarakihi fillets and pat dry with paper towels.
- Trim to tidy, separate each one into a large and a smaller piece and refrigerate until needed.
- Peel the carrots, and the celery if it is stringy (use only the white part at the base of a head of celery), and trim leeks (use only the white part.
- Remove and discard the beans' stem end, bring a large pot of salted water to the boil and cook them until they lose their "squeakiness" - about 10 minutes. Drain, wash in very cold water to preserve the colour then put aside.
- Cut the other three vegetables into sticks about 6cm x 1/2cm. Place in a small pot with a pinch of salt, half a cup of water and a tablespoon of butter.
- Cover and cook on high heat for 8-10 minutes, or until the water has all but gone and the carrots are tender, but still offer a little bite resistance. Keep warm.
- In a frypan place the cream, a pinch of salt and tarakihi and bring to the boil. Reduce the heat and simmer until the fish is just done, which should take no longer than two minutes.
- Remove the fish and place in a pan with all the vegetables, and heat just long enough to ensure everything is warmed through.
- Meanwhile, reduce the cream a little by boiling it hard, then check the seasoning.
- Arrange the vegetables on heated plates and place the fish on the top.
- Stir the chopped chives into the reduced cream and drizzle over each serving.