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Peter Evans

Red emperor with Carrot Beurre Blanc

Red emperor with Carrot Beurre Blanc
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Very nice with a teaspoon of chilli jam on the side and also a potato rosti is a great accompaniment to this dish

Serves 4

Ingredients

  • 4 150g each mangrove jack fillets or snapper / jewfish / blue eye cod
  • 1 L carrot juice
  • 1 cup diced cold Butter
  • sea salt
  • cracked pepper
  • 1 Lime juice only
  • 8 cups fresh
  • 2 finely diced Garlic Cloves
  • 1 tablespoon diced Ginger
  • 1 finely diced birds eye chilli
  • ½ Lemon juice only
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Method

  1. Reduce the carrot juice over a medium heat in a saucepan until it resembles a thick syrup
  2. Whisk in the butter – a piece at a time off the heat – until you have a nice sauce consistency
  3. Add the lime juice to balance out the richness of the butter & season with salt & pepper
  4. Heat a frying pan and cook the fish skin side down until golden then turn over
  5. In another pan – fry the garlic, chilli & ginger in a touch of olive oil and add in the spinach and cook for 1 minute and season with salt & pepper and a squeeze of lemon juice (then drain the cooked spinach – to lose as much water as possible)
  6. Pour the sauce in the middle of the plate and add the drained spinach, top with the cooked fish.
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Notes & Tips

Delicious seafood recipes as cooked by Peter Evans at the 2006 Darwin Seafood Festival

Recipe Rating

4

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