Braised blue eye

Braised blue eye

By
From
French Lessons
Serves
4
Prep
15 mins
Cooking time
20 mins
Photographer
Steve Brown

People don’t often think of braising fish, but this is a wonderful hearty dish, and can be made with any dense, meaty white-fleshed fish, such as hapuku, bass, groper or bar cod.

Ingredients

Quantity Ingredient
4 x 180g blue eye fillets
30ml vegetable oil
8 shallots, finely sliced
12 button mushrooms, finely sliced
4 garlic cloves, finely sliced
salt
100ml noilly prat
200ml white wine
200ml cream
50g butter
2 tablespoons chives, chopped
few drops lemon juice
pepper

Method

  1. Preheat your oven to 150°C. Clean the blue eye, removing skin, pin bones and any bloodline.
  2. Heat the oil in a braising pan over a moderate heat. Add the sliced vegetables, season well and sweat gently for 8 minutes until soft and shallots are translucent. Add the Noilly Prat and wine, bring to the boil and cook for 2 minutes.
  3. Season the fish fillets and add them to the pan. Cover and bake in the preheated oven for 8 minutes.
  4. Remove the fish fillets from the pan and keep warm. Strain the braising liquor through a fine sieve then bring to the boil over a high heat. Add the cream, return to the boil and cook for a minute. Whisk in the butter, chives and lemon juice, then taste and adjust the seasoning to your liking.
  5. To serve, place the fish on warmed plates and ladle over the hot sauce. Serve with your choice of accompaniments.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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