1 |
bass, gutted, scaled, filleted and pin-boned, 1.5-2 kg |
2 tablespoons |
olive oil, plus extra to drizzle and dress the courgettes |
1 |
white onion, peeled and diced |
3 |
garlic cloves, peeled, halved (germ removed) and sliced |
8 slices |
air-dried ham, cut into strips |
300ml |
see method for ingredients |
250ml |
double cream |
3 |
courgettes |
1 tablespoon |
chopped tarragon |
1 tablespoon |
chopped flat-leaf parsley |
1 tablespoon |
chopped dill |
1 tablespoon |
chopped chives |
1 |
lemon, zest finely grated and juiced |
2 tablespoons |
dijon mustard |
|
sea salt |
|
freshly ground black pepper |