with Raspberry Beurre Blanc Sauce HT
4 Hot Fish Fruit
Alcohol Main Course Gluten Wheat free Eggless
Shallots, finely chopped
White Wine (check manufacture)
Whole Sprigs Tarragon
Tuna, Marlin, Shark, Salmon or Swordfish Steaks
tbsp Raspberry Preserve (check ingredients)
very cold Butter
fresh or frozen Raspberries
tbsp freshly chopped Tarragon Leaves
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
Add the crème fraiche and continue to boil to reduce by half.
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
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.
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.
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.
Just before serving, add the remaining raspberries and gently stir in.
To serve - transfer the fish steaks to a warmed serving platter and pour the
sauce over. Serve immediately.
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