This dish of pan fried fillet of sea bream, with tart, creamy lemongrass scented beurre blanc and choi sum makes a delicious main course for any dinner.
Beurre blanc is a classic French emulsion sauce made by combining butter (lots of it) with white wine vinegar and white wine. This recipe takes it Eastwards, flavouring it with fragrant Asian lemongrass. Paired with blanched and buttered choi sum (an Asian green vegetable, I suppose a little like bok choi), dripping under moist white fillets and crisp skin….yeah, happy days.
Beurre blanc is a classic French emulsion sauce made by combining butter (lots of it) with white wine vinegar and white wine. This recipe takes it Eastwards, flavouring it with fragrant Asian lemongrass. Paired with blanched and buttered choi sum (an Asian green vegetable, I suppose a little like bok choi), dripping under moist white fillets and crisp skin….yeah, happy days.
Recipe
Ingredients (serves 2):
The fillets of 2 sea bream (get your fishmonger to scale, fillet and debone it for you, or do so yourself)
1 stick of lemon grass, woody outsides removed
500g cold butter, cut into one inch cubes and put back in the fridge
1/2 cup dry white wine
1/4 cup white wine vinegar
1 tsp shallot, finely chopped
300g choi sum, tough ends removed
extra butter
vegetable oil, for frying
salt and pepper
Ingredients (serves 2):
The fillets of 2 sea bream (get your fishmonger to scale, fillet and debone it for you, or do so yourself)
1 stick of lemon grass, woody outsides removed
500g cold butter, cut into one inch cubes and put back in the fridge
1/2 cup dry white wine
1/4 cup white wine vinegar
1 tsp shallot, finely chopped
300g choi sum, tough ends removed
extra butter
vegetable oil, for frying
salt and pepper
Method:
1. Begin by heating a pan of water until it is on a rolling boil. Plunge in the choi sum, turn the heat off and let the heat of the water cook them. Leave in the boiling water for 2-3 minutes, then drain, slather in butter and salt and keep warm for later.
2. Heat the white wine, vinegar, shallot and lemon grass in a saucepan until it has reduced to about two tablespoons worth. Turn the heat to low and add a cube of butter and vigorously whisk it in until it has melted and incorporated in. Add another, continuing to whisk. Gradually continue adding all of the butter, one or two cubes at a time, and always whisking until all the butter has been added. The sauce should be thick, smooth and creamy. Taste for seasoning and adjust if necessary.
3. Heat a tablespoon of oil in a pan and heat over medium high heat until very hot. Season the skin of the fish with salt and put into the pan skin side down, pressing down as you place it to stop it curling upwards. Saute the fillets for about 3 minutes on the skin side until it is crisp, before turning onto the flesh side for about 30 seconds. Season again lightly.
4. Plate: serve the fillets piled over the choi sum with plenty of that lovely sauce spooned around.
1. Begin by heating a pan of water until it is on a rolling boil. Plunge in the choi sum, turn the heat off and let the heat of the water cook them. Leave in the boiling water for 2-3 minutes, then drain, slather in butter and salt and keep warm for later.
2. Heat the white wine, vinegar, shallot and lemon grass in a saucepan until it has reduced to about two tablespoons worth. Turn the heat to low and add a cube of butter and vigorously whisk it in until it has melted and incorporated in. Add another, continuing to whisk. Gradually continue adding all of the butter, one or two cubes at a time, and always whisking until all the butter has been added. The sauce should be thick, smooth and creamy. Taste for seasoning and adjust if necessary.
3. Heat a tablespoon of oil in a pan and heat over medium high heat until very hot. Season the skin of the fish with salt and put into the pan skin side down, pressing down as you place it to stop it curling upwards. Saute the fillets for about 3 minutes on the skin side until it is crisp, before turning onto the flesh side for about 30 seconds. Season again lightly.
4. Plate: serve the fillets piled over the choi sum with plenty of that lovely sauce spooned around.
 Hello, Mr Sea Bream |  Choi Sum |
Plated and ready
