Mix the ingredients honey, Dijon mustard, tarragon mustard, mayonnaise, salt and dill.
Portion the fish, salt it and leave it covered in the refrigerator for a day.
Crush the coriander, mustard seeds and coriander seeds. Heat the spices with the oil to 80 degrees, pour over the fish and let cool through. Lift fish out of oil, pat dry and pour honey mustard sauce over fish, serve with salad.
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