Fish tarragon with pan-fried shimeji, cucumber pickle & wild rocket

Ingredients

• 4 x 200g Cape Bream
• Olive oil
• 1 red onion chopped
• 100g wild rocket
• 100g pan-fried shimeji mushrooms
• Tarragon Velouté: 100ml fish stock, 500ml cream, 1 onion chopped, 2T chopped fresh tarragon, 1t chopped garlic, Lemon, Salt
• 50ml white wine vinegar
• 300ml water
• 1/2t mustard seeds
• 2 bay leaves
• 1 star anise
• 75g sugar
• Salt
• ½ cucumber peeled into ribbons using a peeler