For 4 person, allow 6/8 oz of fillet with skin on. Season both sides.
Bacon and Cabbage
4 oz cooked bacon cut into small cubes
1 oz butter
½ lb White cabbage cut into strips and blanched
Dash of Tarragon vinegar
1 Shallot finely chopped
A dash of Tabasco
A splash of White Wine
A squeeze of lemon Juice
A splash of Jameson
6-8ozs unsalted butter
Toss the bacon and the cabbage in the butter till warm.
Add the wine and vinegar, cover and put aside. Keep warm and firm.
Cook the shallots till soft. Add the Tabasco, white wine and lemon juice and reduce by half. Add the butter a little at a time while continuing to rotate the saucepan until all the butter is melted and the sauce is of an even consistency. Now add the splash of Jameson.
Cooking the Fish
Grill the fish for about 3-4 mins each side.
Place the bacon and cabbage in the centre of the plate. Surround with the butter sauce and place the fish on top.
Add a sprig of fresh tarragon to complete the dish.