| Ingredients
Serves 4
100ml thickened cream
400g fresh peas
2 tablespoon chopped fresh basil
¾ cup chicken stock
¼ cup thickened cream
2 tablespoons butter
2 tablespoons chopped chives
2 tablespoons Tasmanian Salmon Roe
Salt and Pepper to taste
¼ cup vegetable oil
4 x 220g Blue Eye fillets
Salt and Pepper
|
Method
Bring
the cream to a boil, add the peas and cook for 5 minutes, add
the basil, and off the heat, crush the peas with a fork.
In
a saucepan bring the chicken stock to a boil, add the thickened
cream and cook for 3 to 5 mins. Whisk in the butter until totally
incorporated, take off the heat, add the chives and salmon roe,
salt and pepper to taste. Keep warm until ready to use.
Heat
a pan over medium high heat with vegetable oil. Season the Blue
Eye Fillet on both sides with salt and pepper. Cook until nicely
browned about 3 minutes, turn over and cook another 3 minutes.
To
Arrange
Spoon
the peas on 4 warm dinner plates, top each with a Blue Eye Fillet.
Spoon the sauce around the fish.
Bon
Appetit!! |
