Seared Local Catch Recipe

Time30m

Serves4

Lemongrass Beurre Blanc

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Ingredients

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1
Prepare the Beurre Blanc
In a saucepan, combine minced lemongrass, shallots, and white wine. Bring to a simmer over medium heat and reduce until the mixture is almost dry.
2
Add Cream
Stir in the heavy cream and simmer for another 5 minutes until slightly thickened.
3
Incorporate Butter
Reduce heat to low and whisk in the cold, cubed butter gradually until emulsified. Season with salt and pepper to taste. Keep warm.
4
Sear the Fish
Season the fish fillets with salt and black pepper. Heat olive oil in a skillet over medium-high heat. Add the fish, skin side down, and cook for 3-4 minutes until golden. Flip and cook the other side for an additional 2-3 minutes until cooked through.
5
Serve
Place the seared fish on plates and drizzle with the lemongrass beurre blanc. Serve immediately.