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Ocean Trout with Tomato Beurre Blanc

Ocean Trout with Tomato Beurre Blanc

Main Course

  • 2

    Number of People

  • Affordable

    Cost

  • Easy

    Difficulty

  • Prep time

  • Cook time

Ingredients

  • 1 tbsp olive oil
  • 2 x 180g pieces of ocean trout, skin on and pin boned
  • Salt, to season
  • 2 French shallots, finely chopped
  • 60ml white wine vinegar
  • 60ml white wine
  • 60ml cream
  • 150g butter, chilled and cubed
  • 1 tomato, peeled, deseeded and finely chopped
  • 1/2 bunch chives finely chopped

Preparation

#weeknightdinner #healthy #ingenio #cookware #quickandeasy #everydaygourmet

This recipe is created in partnership with Everyday Gourmet.

1. Preheat the oven to 180°C.

2. For the sauce, place the shallots, vinegar and wine in a saucepan over medium heat and simmer for 4-5 minutes until reduced by two-thirds. Stir in the cream and bring to a simmer. Turn the heat down to low and, little by little, start whisking in the cold butter, a few cubes at a time. Keep whisking until all the butter is incorporated and the sauce is thick and glossy. Season the sauce with salt. Keep warm.

3. For the fish, heat a non-stick frypan over a medium heat. Oil the fish fillets with a little oil and season with salt. Cook skin side down for 2-3 minutes, until crisp. Turn fish and place in the oven for another 3-4 minutes or until cooked to your liking.

4. Just before serving add ¾ of the fresh tomato to the sauce and stir. Spoon sauce on plates on the base and add fish, skin side up. Garnish with extra tomato and a sprinkle of chives.

Tips: Sprinkle some salt on the fish skin before pan-frying to make it extra crispy.

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