Sunday, April 11, 2010

Mangrove Jack with Lemon Beurre Blanc

Recipe by 2 Fish Restaurant, Port Douglas


2 x 180 gm Fresh Mangrove Jack

50 gsm Kipfler Potatoes

50 g Snow Peas

50 g Green Beans

50 g Asapargus

1 Portion lemon Beurre Blanc sauce

Salt and Pepper to Taste


Heat a small pan and cook fish finishing in oven. Slice in half and fry off kipfler potatoes in deep fryer until crisp (2-3 mins) Blanche vegetables in hot water, strain and season

Place deep fried Kipflers and Blanced vegetables into centre of plate. Place fish on top and spoon over heated lemon beurre blanc sauce.

Lemon Beurre Blanc Sauce


50 ml lemon juice

200 ml white wine

100 ml thickened cream

500 ml butter unsalted

Salt and Pepper to taste


(Used on seafood plate)

Bring white wine, lemon juice & Cream to boil

Reduce by 50% and turn to very low heat

Slowly whisk in diced butter until emulsified

Add salt and pepper to taste

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