Vic Williams: Tarakihi with vegetables

4 fillets tarakihi, skinned and boned
28 small French beans
2 medium carrots
central white part at the base of a head of celery
2 leeks, white part only
salt and pepper
1 tbsp butter
1/2 cup cream
handful of chives

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, and trim leeks.

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.

Serves 4