Panfried tarakihi, Jersey Bennes and warm chive butter February 13, 2018

 

This is recipe for Panfried Tarakihi with Jersey Bennes and a warm chive butter will just melt in your mouth. Check out the original recipe by Bevan Smith here.

Ingredients:

2 cups Potatoes, Jersey Benne variety, scrubbed
75 g Unsalted butter, chilled, cut into 1cm cubes
40 ml Olive oil
2 Tarakihi fillets, 180-200g each, preferably with skin on
¼ cup Chives, finely chopped
1 Lemon, cut into wedges, optional
1 to serve  Salad greens
 
Directions: 
  1. Place potatoes in a small pot. Cover with cold water and simmer until tender. Remove from heat and leave potatoes in their cooking water to keep warm.
  2. Place a tablespoon of water into a small pot and bring to the boil. Turn off the heat and whisk in butter, a couple of cubes at a time. (The heat remaining in the pot will allow you to be able to emulsify the butter into a sauce without it splitting.) Place sauce to one side.
  3. Heat olive oil in a large heavy based frying pan over a high heat. Lightly season terakihi and cook, skin-side down, for 3 to 4 minutes until skin is nicely coloured and fish is two-thirds cooked through. Turn fish over and cook for a further minute before turning off the heat and resting in the pan for a further 2 minutes.
  4. Drain potatoes well and divide between 2 bowls. Stir chives into the butter sauce and spoon half of the sauce over the potatoes.
  5. Place fish on top of the potatoes and finish with remaining chive butter and a wedge of lemon, if desired. Serve immediately with a side of salad greens
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Categories: Recipes
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