Served with a roasted red bell pepper sauce and ribbon vegetables
1 tuna medallion
1 salmon medallion
1 brill medallion
Ribbon vegetables, 2oz of carrots, leeks, green and yellow courgettes cut into ribbons (15cm x 0.8cm x 0.2cm think)
For the sauce 2 red peppers
1 garlic clove
1 rosemary sprig
¼ pint fish stock
1 thyme sprig
Salt and pepper
To make the sauce fry the whole peppers in olive oil and lightly colour all sides. Then place on a sheet of tin foil 10cm x 10cm with the herbs and garlic.
Fold the foil over to seal in the peppers and place in a hot oven for 15 minutes.
Allow the peppers to cool after taking them out of the oven remove and discard the roasted skin and seeds.
Place the flesh and fish stock in a liquidiser and blend. Strain the sauce into a pan and bring to the boil.
Add a few drops of Tabasco and adjust the seasoning.
Season and brush the fish with olive oil. Place on a char-grill and criss-cross the presentation side before turning the medallions over. Do not overcook.
Serve the fish arranged on top of the ribbon vegetables with a cordon of the bell pepper sauce.