Butterfish With Chive Buerre Blanc Recipe

• 1 x Butterfish tail
• 4 x Sundried tomatoes
• 1 Tbsp. Minced basil
• 1 Tbsp. Minced parsley
• 1/4 x Red onion, minced
• 1 x Clove garlic, minced Extra virgin olive oil
• 50 gm Pancetta Salt and pepper
• 1 x Shallot, finely minced
• 1 Tbsp. White wine
• 1 Tbsp. White wine vinegar
• 2 x Tarragon stalks
• 75 gm Butter, cool
• 1 Tbsp. Double cream Lemon juice Salt and pepper
• 2 Tbsp. Snipped chives

Directions