Fish ragout in creamy tarragon sauce

Ingredients for 4 servings:

• 200 g sole fillet
• 200 g salmon fillet(s)
• 200 g monkfish fillet
• 20 g capers
• ½ lemon(s), juice
• 2 tbsp oil (walnut oil)
• 600 g potato(s), waxy
• salt and pepper
• ½ bunch tarragon
• 1 shallot(s)
• 3 tbsp butter (possibly 4 tbsp)
• 150 ml white wine
• 150 g crème fraîche
• 1 can of saffron (0.1g)
• 1 tsp cornstarch (possibly 2 tsp)

Instructions

Working time approx. 25 minutes; Rest time approx. 20 hours; Total time approx. 20 hours 25 minutes

Cut the fish fillets into 2-3 cm pieces. Drain the capers, reserving the liquid and tossing them with lemon juice and walnut oil. Marinate the fish in the liquid for 20 minutes. Meanwhile, peel and quarter the potatoes and cook in salted water for about 20 minutes. Chop the tarragon, reserving a few leaves for garnish. Finely dice the shallot and sauté in 1-2 tablespoons of butter until translucent. Deglaze with 150 ml of water and white wine, bring to a boil, season with salt and pepper. Drain the fish cubes well and add them in portions to the hot white wine stock, covered, and simmer for 2-3 minutes over low heat. Carefully remove the liquid. Simmer for 5 minutes. Stir in the crème fraîche, tarragon, capers and saffron. Mix the cornstarch with a little water or white wine, add to the sauce, and bring to a boil. Add the fish cubes and heat briefly in the sauce. Press potatoes through a ricer onto warmed plates. Place the remaining butter on top. Serve with the fish ragout and garnish with tarragon. Serve with a dry white wine.