Mangrove Jack with Lemon Beurre Blanc

Recipe by 2 Fish Restaurant, Port Douglas

Ingredients:
2 x 180 gm Fresh Mangrove Jack
50 gsm Kipfler Potatoes
50 g Snow Peas
50 g Green Beans
50 g Asapargus
1 Portion lemon Beurre Blanc sauce
Salt and Pepper to Taste


Method:

Heat a small pan and cook fish finishing in oven. Slice in half and fry off kipfler potatoes in deep fryer until crisp (2-3 mins) Blanche vegetables in hot water, strain and season
Place deep fried Kipflers and Blanced vegetables into centre of plate. Place fish on top and spoon over heated lemon beurre blanc sauce.


Lemon Beurre Blanc Sauce

Ingredients:
50 ml lemon juice
200 ml white wine
100 ml thickened cream
500 ml butter unsalted
Salt and Pepper to taste

Method
(Used on seafood plate)
Bring white wine, lemon juice & Cream to boil
Reduce by 50% and turn to very low heat
Slowly whisk in diced butter until emulsified
Add salt and pepper to taste

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