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Blue-eye trevalla with lemon beurre blanc
Blue-eye trevalla with lemon beurre blanc
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
French butter and lemon sauce: the perfect addition to elevate your fish dinner.
Ingredients:
  • 25g butter
  • 4 (about 250g each) blue-eye trevalla fillets
  • Salt & freshly ground black pepper
  • 36.40 gm olive oil
  • 350g green beans, topped
  • Lemon wedges, to serve
  • 42.00 gm fresh lemon juice
  • 40.00 gm dry white wine
  • 2 eschalots, peeled, finely chopped
  • 225g chilled butter, cubed
Instructions:
  • Preheat your oven to 200°C. Season both sides of the trevalla with salt and pepper. In a large frying pan over medium-high heat, melt butter with oil. Sear the trevalla for 1-2 minutes on each side until golden. Transfer the fish to an ovenproof dish and roast for 8-10 minutes, or until it flakes easily with a fork. Remove from the oven, cover loosely with foil, and let it rest for 2-3 minutes before serving.
  • For the lemon beurre blanc, in a saucepan over medium heat, combine lemon juice, wine, and eschalot. Boil until the liquid is reduced to about 1 tablespoon, approximately 2 minutes. Reduce heat to low. Add butter one cube at a time, whisking constantly until all the butter is incorporated, about 5 minutes. Season with salt and pepper, then strain the sauce into a heatproof jug through a fine sieve.
  • Blanch the beans in boiling salted water for 2-3 minutes until vibrant green and al dente. Drain well.
  • Plate the fish and beans, generously drizzle with the tantalizing lemon beurre blanc sauce, and serve promptly with fresh lemon wedges on the side.

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