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How to make fish tarragon like an executive chef

Steenberg wine farm’s Executive Chef Kerry Kilpin shares her fresh recipe for fish tarragon, pan-fried shimeji, cucumber pickle with wild rocket.


4 x 200g Cape Bream

Olive oil

1 red onion chopped

100g wild rocket

100g pan-fried shimeji mushrooms

Tarragon Velouté

100ml fish stock

500ml cream

1 onion chopped

2T chopped fresh tarragon

1t chopped garlic




Sauté the onions and garlic on a medium heat until soft, deglaze with the fish stock and boil for 2 minutes. Add the cream and cook for a further 2 minutes. Add the chopped tarragon, blend and season with a squeeze of lemon juice and salt.

Cucumber Pickle

50ml white wine vinegar

300ml water

1/2t mustard seeds

2 bay leaves

1 star anise

75g sugar


½ cucumber peeled into ribbons using a peeler


Combine the vinegar, water, sugar and spices in a pot. On a medium heat allow the sugar to dissolve and then bring to the boil for 2 minutes. Cool. Once the liquid has cooled down and warm to the touch, add the cucumber ribbons and a pinch of salt. Allow to pickle overnight in the fridge.

To Assemble

Season the fish with salt and pepper and pan-fry on a medium heat until nicely golden and cooked. Roughly 2 minutes per side depending on the thickness of your fish.

Place the fish on a bed of wild rocket in the center of the plate. Combine the cucumber pickle, mushrooms and red onion to form a salsa. Place this on top of the fish and sauce around with the tarragon velouté.

Optional: serve with corn and truffle croquettes.

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