European
France - Seafood
Truite au Bleu
Chef's Menu Description
Fresh coastal seafood pan-roasted with fresh lemon, garlic butter, and garden herbs, served with crushed new potatoes and seasonal greens.
Ingredients
- • 4 fresh fish fillets (approx. 180g each) or 500g prepared shellfish
- • 40g unsalted butter and 2 tbsp cold-pressed olive oil
- • 3 cloves garlic, finely sliced
- • Juice and zest of 1 fresh unwaxed lemon
- • 75ml dry white wine
- • 2 tbsp capers, drained
- • Fresh dill and flat-leaf parsley, finely chopped
- • Flaky sea salt and freshly ground white pepper
Preparation Steps
1
Phase 1
Preparation: Pat the fish dry with kitchen paper and season both sides with flaky sea salt and cracked pepper.
2
Phase 2
Searing: Heat olive oil in a wide frying pan over medium-high heat. Place fish skin-side down and sear undisturbed for 3-4 minutes until the skin is golden and crisp.
3
Phase 3
Pan Sauce: Turn gently, add butter, garlic, capers, and white wine. Baste the fish continuously with the bubbling pan juices for 2 minutes until just cooked through.
4
Phase 4
Finishing: Squeeze over fresh lemon juice, scatter with fresh dill and parsley, and serve immediately over crushed potatoes.