Pan Fried Blue Nose with Seedless Green Grapes, Pomme Puree and a Vanilla Foam

Prepare the potatoes and set aside to keep warm.

To prepare the sauce place the fish stock in a saucepan with the white wine and bring to a gentle simmer and reduce by half. Add the cream and again reduce the liquid by half. Remove the cold butter from the freezer and slowly add a cube of cold butter into the sauce while whisking continuously. Remove the sauce from the heat and stir in the vanilla paste. Keep warm and set aside.

Season the fish with NoMU Hooked, salt and pepper. Heat a non-stick frying pan and add some olive oil and the butter, when the butter is foaming place the fish in the pan. Cook the fish on each side for 3-4 minutes on a high heat, reducing the heat if the fish browns too quickly. Add a squeeze of lemon juice at the end and remove the fish from the pan so that it does not overcook.

Just before serving the fish, warm up the sauce and with a hand held blender, froth up the vanilla sauce until it is completely foamy.

To assemble place some pomme puree on a warm plate and place the fish on top. Arrange the grapes around the plate and generously spoon over the delicious vanilla foam. Garnish with some chervil. Serves 4.