Place baby veg and tarragon into a bowl.
Place all other ingredients into a saucepan and bring to boil. Reduce by 1/3.
Remove from heat and pour (while hot) over baby vegetables and tarragon.
Cover and refrigerate for at least 8 hours.
125ml white balsamic vinegar
1 finely diced eschallot
Parsley stalks- 3, Peppercorns, 5
Place all ingredients in a saucepan, bring to the boil and reduce by ½. Cool.
Add 50ml extra virgin olive oil.
Arrange Kingfish slices on each plate.
Season and drizzle with balsamic dressing.
Strain the piccalilli mix and arrange baby vegetables over the Kingfish.
Garnish with baby capers (optional).