2 tblsp white Balsamic
4 tblsp olive oil
200 gr farfalle
2 tarragon twigs
250 gr peas
1 tblsp butter
250 gr fish filets
Mix balsamic and olive oil thoroughly and adjust with salt and pepper to taste. Add the diced tomatoes.
Heat water and add the pasta and the tarragon. Boil them "al dente". Rinse with cold water, drain and add to the sauce.
Boil the peas in the same water until they are smooth. Let them cool and add them to the salad.
Cut the fish filets in 1 cm stripes, season them and steam-boil them.
Arrange the lettuce leaves on a plate, add the farfalle-salad and then the filets.