serves
2
prep
5 minutes
cook
15 minutes
difficulty
Easy
serves
2
people
preparation
5
minutes
cooking
15
minutes
difficulty
Easy
level
Stream free On Demand
Beach Dinner
Watch the full episode here
G
Watch the full episode here
G
Ingredients
- olive oil, for frying
- 2-3 medium garfish, cleaned
- ½ cup (125 ml) white wine
- 6 curry leaves
- ¼ cup (60 ml) cream
- 120 g diced butter, chilled
- ½ tsp ground lemon myrtle
- 2 tbsp lemon juice
- salt and white pepper
Instructions
- Place a large oven-proof frying pan over medium heat, with a generous drizzle of olive oil for frying. When hot, fry the garfish for 3 minutes per side, or until golden. Reserve in a low oven to keep warm while you make the sauce.
- Place a medium saucepan over low heat, then add the white wine and curry leaves and cook until reduced by half. Add the cream and increase the heat to high to reduce and thicken.
- Reduce the heat to low and gradually add the butter, one piece at a time, whisking constantly. Remove the sauce from the heat and season with the ground lemon myrtle, lemon juice and a pinch of salt and white pepper.
- Transfer the cooked garfish to a serving platter and spoon over the lemon myrtle beurre blanc.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Beach Dinner
