Blue Marlin Steak Citron Beurre Blanc

Cooking Time: 15

Prep Time: 5 minutes

Servings: 2

Ingredients: 

• 2-4 Blue Marlin steaks (depending on size)

• 1 Broccoli Head

• 1/2 Cauliflower Head

• 2 Carrots

Citron Beurre Blanc:

• 125ml White Wine

• 25gr White Wine Vinegar (40gr White Vinegar substitue)

• 250gr Butter Cold

• Lemon Juice to taste (40ml if using pre bottled juice)

Method:

1. Put on a pot of hot water to boil first

2. Prepare your Vegetables

   Broccoli cut into small florets

   Cauliflower cut into same sized Florets as Broccoli

   Carrots pealed, top and tailed and cut into Julienne (think french fries size)

   Shallots Peeled and sliced into small circles

3. Season your Fish steak with salt and pepper

4. Get a frying pan on the heat and ready for cooking, ensure pan and oil are up to temperature

5. Put your vegetables into the pot of water

6. Put your Fish Steaks into the frying pan, seasoned side first and cook for 5-10 minutes each side, on a low to medium heat

7. Use a Spatula Or Angled Lifter to gently flip your steaks, remember to support your fish while lipping or it’ll break down and fall apart.

8. Once cooked drain your vegetables and pop them on your plate

9. Remove your Fish from the pan and place them on your plate

10. In the same pan add your Shallots, White Wine and Vinegar, put on to boil and reduce by half

11. Add your butter and stir at a moderate pace until combined, continue to stir slowly while the sauce reduces down to sauce consistancy

12. Add your sauce to your fish, the shallots will double as your garnish

Suggestions For Variations:

There are a few things you can do the spice up this recipe if cooking for a second time.

You can swap out the Blue Marlin for Salmon steak or fillet, and swap the White Wine and vinegar for Red Wine and Vinegar.

More expensive and different tasting wines will carry through to your sauce, so if you plan to have some nice wine with your dinner, use a bit for your sauce too!