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Method

1. First prepare the broad beans for the garnish. Pod the beans and blanch in boiling water for 1 minute, then drain and refresh under cold water. Slip off the skins and set aside.

2. Put the tarragon and parsley in a wide, lidded frying pan, add the champagne and bring to the boil. Season the fish with salt and pepper, and lower into the champagne. Turn down the heat, cover and leave to simmer very gently until just cooked through, around 5 minutes – this will depend on 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 set aside.

3. While the fish is cooking, start the sauce. Melt the butter in a small wide pan over a low heat, then add the shallot and cook very gently until softened.

4. Add the 150ml/5fl oz champagne from cooking the fish and bring to the boil. Simmer until the volume of liquid has reduced by a third. Add the cream and simmer until the sauce has reduced and thickened slightly. Season to taste and stir in the herbs.

5. To finish the garnish, heat the olive oil in a small frying pan over a high heat and add the skinned broad beans and capers. Fry for 30 seconds, then stir in the lemon zest.

6. Carefully remove the fish from the pan to warmed plates and spoon over the sauce. Garnish with broad beans and capers.