4 carrots, cut in 1 inch pieces
4 stalks celery, cut in 1 inch pieces
2 leeks, cut in 1 1/2 inch pieces
2 string beans, cut in 1 inch pieces
3/4 lb. opakapaka filet, cut into 8 pieces
Salt and pepper to taste and flour
1 tsp. butter
1 1/2 tsp. shallots, chopped
2 tbsp. fish stock or water
5 tbsp. Saterne wine
1 tsp. lemon juice
Pinch of tarragon
1/2 c. heavy cream
1/4 c. butter, diced in 1/2 inch cubes
1 tomato, peeled, seeded and diced

Boil carrots, celery, leeks and beans in salted water until done. Do not over cook vegetables and drain. Season opakapaka with salt and pepper. Dust lightly with flour. Melt butter in ovenproof skillet, add shallots then fish, fish stock, wine, lemon juice and tarragon. Bring to a boil and cover with butter wrapper. Put in oven for 8 minutes at 300 degrees. Remove from oven. Reduce liquid to almost nothing and add heavy cream.