Preparation

Mix the oil, lemon, tarragon and a teaspoon of mustard.
spread the fish posts on both sides and grill on the grill.

sauce: combine the remaining mustard with the mayonnaise and tarragon. add a splash of white wine.

grilled vegetables: cut the vegetables into slices that are neither too thin nor too thick. of the green onions, also use the green parts.

lubricate the grill with vegetable spray, and place the vegetables. season to taste with salt and pepper. let brown and mark. turn, re-season and spray with a little more vegetable spray.

serve the hot fish bathed with part of the sauce.
the rest add it to the grilled vegetables.

Ingredients

  • 4 thick slices of salmon or tuna
  • Salt
  • Strained juice of ½ lemon
  • 1 tbsp. Of olive oil
  • 1 tsp. dried tarragon
  • 2 tbsp. mustard
  • 1 tbsp. mayonnaise
  • 1 or 2 zucchinis
  • 6 large mushrooms
  • 2 portobello mushrooms
  • 1 fennel
  • 1 medium carrot
  • ½ red bell pepper
  • ½ yellow bell pepper
  • 2 green onions