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Blue-eye trevalla with grapefruit butter sauce on carrot and ginger mash
Blue-eye trevalla with grapefruit butter sauce on carrot and ginger mash
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Impress critics with gourmet fish dish.
Ingredients:
  • 9.20 gm peanut oil
  • 2 garlic cloves, crushed
  • 1 small fresh red birdseye chilli, chopped
  • 5.00 gm ground cumin
  • 2 tsp ground coriander
  • 125ml (1/2 cup) dry white wine
  • 100g chilled butter, cubed
  • 40.00 ml fresh grapefruit juice
  • Salt & ground white pepper
  • 4 (about 180g each, 1cm thick) blue-eye trevalla fillets, skin removed
  • Baby rocket leaves, to serve
  • 3 large (about 600g) desiree potatoes, peeled, quartered
  • 2 large (about 300g) carrots, peeled, cut into 2cm-thick slices
  • 3 tsp finely grated fresh ginger
  • 60ml (1/4 cup) milk
  • 20g butter
  • Pinch of salt
Instructions:
  • For the mash, steam the potato and carrot until tender, about 8-10 minutes. Combine them in a bowl with ginger, milk, and butter. Use a potato masher to blend until smooth. Season with salt to taste.
  • Heat oil in a saucepan over medium heat. Sauté garlic, chilli, cumin, and coriander until fragrant. Lower heat, pour in wine, and simmer. Gradually whisk in butter cubes until melted. Remove from heat and mix in grapefruit juice. Season with salt and pepper to taste.
  • Preheat the barbecue grill or chargrill on high heat. Cook the fish for 2 minutes on each side or until fully cooked.
  • Serve the mash on individual plates, topped with fish and fresh rocket leaves, then drizzle with sauce before serving right away.

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