- For the broccoli purée, roughly chop the leek with a knife and cook for 5 minutes in a saucepan on high heat. Then add the broccoli spears to the saucepan. Cook for another 5 minutes and then add the frozen peas, cooking for further 2 minutes.
- Drain the vegetables and place in Braun’s Identity Collection Food processor FP 5160 with its chopping insert, add the mint leaves and blend to a purée. Season with salt & pepper.
- For the saffron-tarragon mayonnaise, soak the saffron in 1 tablespoon of boiling water for 30 seconds.
- Now use the jug blender attachment and place in the egg yolks. Add the vinegar, saffron, mustard, salt and pepper and blend on a medium speed.
- While the motor is running, slowly add the oils in a thin, steady stream through the filling tube. After about one minute, the mixture will change consistency as you blend and will emulsify into a thick, rich sauce. If the mayonnaise is too thick, you can thin down with one or two teaspoons of water.
- Taste and adjust the flavouring by adding more vinegar or mustard, if desired. Add the tarragon and season with a little more sea salt and white pepper. The mayonnaise can be served at once or kept in the fridge for up to 2/3 days.
- To serve, heat a little olive oil in a heavy-bottomed frying pan and season the fish fillets with salt and pepper. When the oil is hot, add the fillets and cook for 1 - 2 minutes until the fish is crisp and golden. Turn over and cook for a further minute.
- Serve the fish fillets with the saffron-tarragon mayonnaise & broccoli purée. Garnish with lemon wedges.