Preheat your oven to 200°C/Fan 180°C/Gas 6. Scrub the potatoes and chop them into bite-size chunks. Scatter the potatoes onto a baking tray, drizzle over 1 tbsp olive oil and dust with a pinch of salt and pepper. Toss to coat, then slide the potatoes into the oven to roast for 20 mins.

Meanwhile, line a second baking tray with greaseproof paper and lay the pollack fillets on top. Drizzle over 1 tbsp olive oil and season with a little salt and pepper. When the potatoes have roasted for 20 mins, turn them over using a spatula or fish slice. Slide the potatoes back into the oven. Add the tray with the pollack to the shelf below the potatoes and cook both for 12-15 mins, till the potatoes are tender and the fish is cooked.

Meanwhile, separate the egg, popping the white in the fridge for another recipe (see our tip at the end) and add the yolk to a small pan with 1 tbsp Dijon mustard, the juice from half the lemon and ½ tsp olive oil. Stir through half of the pot of crème fraîche. Finely chop the tarragon and add to the pan, along with a pinch of salt and pepper. Set the pan on a gentle heat and cook for 4-5 mins, stirring frequently, till the mixture is just bubbling and slightly thickened.

Slice the tomato into thin wedges and pop it into a bowl. Add the pea shoots and a little salt and pepper. Squeeze over the juice from the remaining lemon half. Toss the salad to dress.

Divide the pollack fillets, potatoes and salad between a couple of plates. Drizzle over the creamy tarragon sauce to serve.