200g snow peas remove the tips, cut in half, blanch in salted water for 4-5 mins., drain, and rinse with cold water and set aside.
250 ml fish stock pour into a stockpot, adding 250 ml champagne/sparkling wine bring to a gentle boil and add 1 sprig estragon and 1 dash salt
Add to the stock 200 g fillet of sword fish,cut into large cubes, 200 g thuna fish, cut into large cubes and 200 g tiger shrimp, uncooked, shelled and deveined and simmer for about 5 mins.
Take out the fish and set aside.
At medium-high heat bring the stock to a boil and reduce to half amount.
125 ml heavy cream add to the stock together with 1 tsp. orange blossom honey simmer for 5 mins. and take off the stove.
2 tbsp. cold butter whisk into the fond, season with 4 tbsp. Bouvier TBA Wine-Vinegar and salt Return fish, shrimps, and snow peas to the sauce and gently reheat them.
serves 4
