- Egg free
- Gluten free
- Nut free
- Peanut free
- Sesame free
- Soy free
- Wheat free
- Shellfish free
- No added sugar
- High in protein
Torres Strait Islander chef Nornie Bero, shares her beurre blanc with fish recipe, which she’ll be serving up during NAIDOC Week celebrations.
- Serves2
- Cook time20 minutes
- Prep time5 minutes
Ingredients
- 2 tsp olive oil
- 2 medium whole garfish or Coles Australian Barramundi Portions
- 1/2 cup (125ml) alcohol-free white wine or chicken stock
- 1/4 cup (60ml) pouring (pure) cream
- 6 curry leaves
- 120g unsalted butter, chopped
- 2 tbs lemon juice
- 1/2 tsp Geraldton wax powder or ground fennel
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat oil in a large frying pan over medium-high heat. Cook the fish for 3 mins each side or until just cooked through. Transfer to a plate and loosely cover with foil to keep warm.
Step 2
Bring wine or stock to a simmer in a medium saucepan over medium-low heat. Cook for 5-6 mins or until the liquid reduces by half. Increase heat to medium. Add cream and curry leaves and simmer, stirring, for 5 mins or until sauce thickens.
Step 3
Reduce heat to low. Add the butter, 1 piece at a time, whisking until butter melts and the mixture is well combined. Remove from heat. Stir in lemon juice and Geraldton wax powder or fennel. Season.
Step 4
Divide the fish between serving plates. Drizzle with some of the sauce and serve immediately.
Recipe tip
Serve with steamed rice and greens
COOK. STORE. SAVE.
Use any leftover curry leaves in our Smashed Curried Baby Potatoes recipe.
