Instructions: Preheat oven to 200c/400f.

1 For the Butterfish: Remove the fat from the tail. Cut along either side of the bone, leaving 1" flesh still attached to the bone at the end. Remove the bone with scissors.

2 Combine the sundried tomatoes, basil, parsley, onion, garlic in a bowl, with a drizzle of olive oil, salt and pepper. Stuff the butterfish with the mixture. Wrap the pancetta around the butterfish, sealing underneath.

3 Sear in an ovenproof pan with a little olive oil, and transfer to the oven for about 10 minutes, depending on size.

4 For the Buerre Blanc: In a saucepan put the shallot, white wine, white wine vinegar and tarragon. Boil and reduce to 1 tbsp. Whisk in the cold butter gradually, piece by piece. Add the cream and a squeeze of lemon juice. Sieve, season and stir through the chives.

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