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Essential Guide to Cooking with Fish

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Grilled yellowtail with fennel and orange salad and tarragon

cream

Serves 6 | Preparation time: 25 minutes | Cooking time: 15 minutes

What you’ll need:

Ingredients

For the tarragon cream dressing

3 eggs
¼ cup (60ml) sugar
¼ cup (60ml) white wine vinegar

1 Tbsp (15ml) dried tarragon
Salt and freshly ground black pepper
200ml cream

For the fennel and orange salad

2 fennel bulbs, thinly sliced
Juice of 1 lemon
1 tsp (5ml) caster sugar
50ml olive oil

Salt and freshly ground black pepper
2 oranges, segmented

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