Trevally With Butter-Poached Oysters, Basil Beurre Blanc & Rustic Salad
Teresa Pert
![](https://www.cuisine.co.nz/wp-content/uploads/2023/02/Cuisine-Magazine-Teresa-Pert-Recipe-Trevally-with-butter-poached-oysters-basil-beurre-blanc-and-rustic-salad-754x1024.jpg)
Serves
4Preparation
15 minsCook
30 minsIngredients
FOR THE FISH | |
4 x 250g trevally fillets, skin on | |
80ml canola oil | |
50g unsalted butter | |
BUTTER-POACHED OYSTERS | |
100g unsalted butter | |
100ml water | |
1 dozen oysters, either freshly shucked with juices reserved or from a pottle of shucked oysters, with the brine reserved | |
BASIL BEURRE BLANC | |
1 shallot, finely chopped | |
1cm piece ginger, finely sliced | |
1 sprig basil | |
1 sprig thyme | |
100ml medium white wine | |
250ml fish stock | |
reserved oyster juices | |
250ml cream | |
30g unsalted butter, diced, chilled | |
juice of ½ lemon | |
RUSTIC SALAD | |
1 cob sweetcorn | |
1 head gem or baby cos lettuce, broken apart, washed | |
50g rocket or other peppery leaves | |
6 radishes, washed, trimmed, quartered | |
1 small zucchini, thinly sliced lengthwise | |
1 shallot, peeled, thinly sliced | |
1 handful picked dill, basil & parsley leaves | |
SALAD DRESSING | |
juice of 1 lemon | |
1 teaspoon Dijon mustard | |
50ml virgin olive oil |
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Instructions
1. | FISH |
2. | Season both sides of the trevally fillets with salt. |
3. | Warm the oil in a non-stick frying pan and lay the fillets skin-side down in the oil. |
4. | Keep the heat high and add the butter. |
5. | Baste the fillets with the melted butter and let the skin colour. |
6. | Do not turn the fillets over, but keep basting with the butter as the fillets cook. |
7. | Keep the fish medium rare, so about 4 minutes should be long enough. |
8. | Lift the fillets from the pan, place them onto a shallow dish and keep warm. |
9. | OYSTERS |
10. | While the fish is cooking, prepare the oysters. |
11. | Bring the butter and water to a gentle simmer in a small saucepan. |
12. | Remove from the heat and add the drained oysters. |
13. | Gently stir the oysters a few times to distribute the heat and allow the oysters to tighten slightly – they should be warm yet still look glistening and fresh. |
14. | BASIL BEURRE BLANC |
15. | Put the chopped shallot, ginger, basil, thyme and white wine into a small saucepan. |
16. | Reduce the liquid over a low heat until only 2 tablespoons remain. |
17. | Add the fish stock and half of the reserved oyster juices. Simmer for 3-4 minutes and reduce by a quarter. |
18. | Add the remaining oyster juices and cream. Strain into a clean saucepan. |
19. | Bring to a quiet simmer for a couple of minutes. |
20. | Remove from the heat and whisk in the cold, diced butter. |
21. | Season with salt and lemon juice. |
22. | The sauce can be made in advance and kept warm but you will need to give it a whisk before serving. |
23. | SALAD |
24. | Peel the husk off the corn cob. |
25. | Bring a large pot of salted water to a rolling boil and blanch the corn for 3 minutes. |
26. | Drain and refresh the corn in a bowl of iced water. |
27. | Strip the kernels from the corn cob by holding the drained cob upright on a board, one hand at the top, then slicing downwards with a large knife in the other. |
28. | Tip the corn into a large mixing bowl. Add the remaining salad ingredients and toss together. |
29. | SALAD DRESSING |
30. | Whisk together the lemon juice, Dijon mustard and olive oil in a small bowl. Season with salt. |
31. | TO SERVE |
32. | Place a few spoonsful of beurre blanc onto a serving plate and top with the trevally, skin-side up. |
33. | Arrange the oysters around the outside of the fish. |
34. | Serve the salad on the side, dressing it at the last minute just before serving. |
Food and recipe styling Teresa Pert / Photography Amber-Jayne Bain