Fan­tas­tic fish dish in a flash

Central and North Burnett Times - - TASTE -

I’M AL­WAYS on the look­out for quick, sim­ple recipes that I can serve to guests at any busy time of year, meals that re­quire min­i­mal ef­fort and de­liver max­i­mum im­pact. Be­cause I am lucky enough to live in an area where oth­ers pay to hol­i­day (or not – I seemed to have an end­less stream of vis­i­tors last sum­mer) it’s good to have a recipe such as today’s to whip up at a mo­ment’s no­tice.

Pan-fried fish fil­lets with a beurre blanc sauce is pre­pared in min­utes and pro­duces a restau­rant-qual­ity dish you’ll be happy to serve.

Pan­fried fish with ca­per beurre blanc

Serves 4

IN­GRE­DI­ENTS: 2 tbs olive oil ◗ 60g un­salted but­ter, di­vided ◗ 1⁄ cup plain flour ◗ 4-8 firm white fish fil­lets such as 2 bream, black­fish or snap­per, de­pend­ing on size ◗ 1⁄ Span­ish 4 onion, peeled and chopped ◗ 1⁄ cup thick­ened cream ◗ zest 3 of one lemon ◗ 1 tbs lemon juice ◗ 2 tbs chopped fresh tar­ragon ◗ 1 large free-range egg yolk, at room tem­per­a­ture ◗ 2 tbs pick­led green ca­pers, drained ◗ salt and pep­per, to sea­son

METHOD: Heat the oil and 40g of the but­ter in a heavy based fry­pan over a medium heat. Put flour on a plate and coat each fil­let, shak­ing off ex­cess. Place fish fil­lets in pan and cook for 2-3 min­utes or un­til golden. Re­duce heat and gen­tly turn each piece of fish. Cook for a fur­ther minute or un­til fish is cooked through to your lik­ing.

Place fish on a plate and keep warm while you cook all the pieces. When fish is cooked, wipe pan clean and melt an­other 10g but­ter; add onion to the pan and saute for a minute. Heat the cream and lemon zest in a small saucepan un­til near boil­ing. Stir in re­main­ing but­ter, lemon juice, tar­ragon and cooked onion from the pan.

Re­move from heat and whisk in egg yolk un­til sauce has slightly thick­ened. Add ca­pers and sea­son to taste with salt and white pep­per.

Di­vide fish be­tween four plates and and pour over a lit­tle of the beurre blanc. Serve im­me­di­ately with steamed or roasted pota­toes and veg­eta­bles.


◗ This rich but sim­ple clas­sic sauce turns a fish fil­let into a gourmet meal in sec­onds.

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