Blue-eye trevalla with lemon beurre blanc

Recipes / Fish

Traditional French butter and lemon sauce will elevate any fish dinner to new levels.

Recipe «Blue-eye trevalla with lemon beurre blanc» presented in category Recipes / Fish, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 4 blue-eye trevalla fillets, Salt & freshly ground black pepper, 25g butter, 2 tbsp olive oil, 350g green beans, topped , Lemon wedges, to serve, 2 tbsp fresh lemon juice, 2 tbsp dry white wine , 2 eschalots, peeled, finely chopped, 225g chilled butter, cubed, Salt & freshly ground black pepper.

Ingredients:

  • 4 blue-eye trevalla fillets 
  • Salt & freshly ground black pepper 
  • 25g butter 
  • 2 tbsp olive oil 
  • 350g green beans, topped 
  • Lemon wedges, to serve 
  • 2 tbsp fresh lemon juice 
  • 2 tbsp dry white wine 
  • 2 eschalots, peeled, finely chopped 
  • 225g chilled butter, cubed 
  • Salt & freshly ground black pepper 

Instructions

  1. Preheat oven to 200°C. Season both sides of the trevalla with salt and pepper. Heat the butter and oil in a large frying pan over medium-high heat. Add the trevalla and cook for 1-2 minutes each side or until golden. Transfer to an ovenproof dish. Roast in oven for 8-10 minutes or until the fish flakes easily when tested with a fork. Remove from oven and cover loosely with foil. Set aside for 2-3 minutes to rest.
  2. Meanwhile, to make the lemon beurre blanc, combine the lemon juice, wine and eschalot in a saucepan and bring to the boil over medium heat. Boil for 2 minutes or until liquid is reduced to about 1 tablespoon. Reduce heat to low. Add the butter, 1 cube at a time, whisking constantly with a wire balloon whisk and adding another cube only when the previous cube has been incorporated. Continue until all the butter is incorporated (this will take about 5 minutes). Remove from heat. Taste and season with salt and pepper. Strain the sauce through a fine sieve into a heatproof jug.
  3. Cook the beans in a saucepan of salted boiling water for 2-3 minutes or until bright green and tender crisp. Drain.
  4. Divide the fish and beans among serving plates. Drizzle with lemon beurre blanc and serve immediately with lemon wedges.