The veg

  • Bring a pan of salted water to the boil and add the peas.
  • Cook for 1 minute then spoon into some cold water to refresh. Then drain them – retaining the boiling water.
  • Peel and dice the potatoes and carrots.
  • Add to the boiling water and cook until just tender, then drain and set aside to cool.

The sauce

  • Whisk the egg yolk, vinegar and mustard in a bowl for 1 minute, then slowly add the olive oil. Be careful not to add too quickly as it will split. Season to taste.
  • Meanwhile heat the vegetable stock.
  • Gently stir the double cream into the mayonnaise mixture, then whisk in the hot stock (a little at a time) until the sauce has a nice velvety consistency.

The fish

  • Preheat a non-stick pan. Season the bream fillets with salt, drizzle over some olive oil and lay them skin-side down in the pan for around 3 minutes (or until cooked to your liking).
  • Set aside to rest for 2 minutes.

To finish

  • Bring the sauce back to a medium heat and stir in the peas, carrots and potatoes.
  • Meanwhile, bring another pan of salted water to the boil for the asparagus. Peel and blanch for 2-3 minutes depending on thickness.
  • Finally stir the gherkins and tarragon into the sauce and season to taste.
  • Ladle the sauce into warm bowls add a few asparagus to each, and place the fish on top.
  • Garnish each portion with a drizzle of olive oil.