To create this type of meal, many fine-dining restaurants poach their seafood in a French sauce ... fish as it poaches. You ...

Season to taste. Add lashings of chopped parsley to the sauce and turn off the heat. Serve the cooked fish on a pile of mashed potatoes with plenty of parsley sauce to pour over the top.

Put the tarragon and parsley in ... the thickness of the fish. When it is just cooked through, remove from the heat and ladle off about 150ml/5fl oz champagne for the sauce. Cover the pan and ...