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Tuna with Raspberry Beurre Blanc Sauce   HT  MC  40mins


Serves 4     Hot  Fish  Fruit  Alcohol Main Course  Gluten Wheat free  Eggless



2 Shallots, finely chopped 

240ml/8fl.oz. White Wine  (check manufacture)

2 Whole Sprigs Tarragon 

240ml/8fl.oz. Crème Fraiche

4 Tuna, Marlin, Shark, Salmon or Swordfish Steaks

Salt and Pepper

2 tbsp  Raspberry Preserve (check ingredients)

225g/8oz very cold Butter 

225g/8oz fresh or frozen Raspberries 

2 tbsp freshly chopped Tarragon Leaves




1. Preheat the grill to hot. Place the shallots in heavy saucepan together with the wine and herbs. Bring to the boil then continue boiling until reduced to 1 tablespoon. 


2. Add the crème fraiche and continue to boil to reduce by half.  


3. Meanwhile, place the fish steaks in a grill pan which has been lined with foil, brush with a little melted butter, season very lightly with salt and pepper and grill for about 5-8 minutes on each side, depending on the thickness of the fish.


4. Meanwhile, once the sauce has reduced, remove the tarragon sprigs. Pass the raspberry preserve through a sieve to remove any seeds then add to the sauce and whisk until well blended. 


5. Cut the cold butter into 8 pieces. Add the butter, a piece at a time, to the sauce whisking between each addition until each piece of butter has melted and blended into the sauce. Continue until all butter is incorporated into sauce. 


6. Add 1/2 the raspberries and the remaining tarragon to the sauce and whisk well. If you have to keep the sauce warm, do so over a very low heat. If it gets too hot, the butter will start to separate out of the sauce.  If this happens, add 1 tablespoon of cold butter and whisk to rebind.


7. Just before serving, add the remaining raspberries and gently stir in. 


8. To serve - transfer the fish steaks to a warmed serving platter and pour the sauce over. Serve immediately.



More Seafood &  Fish  Recipes  |  General Fish Prep & Cooking Times   |   Types of Fish


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Sharp knives - large and small

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Fish/Seafood  Main Course Recipes

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