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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
Ingredients 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
Instructions
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.
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