Main · Season 15

Steamed Kingfish with Tarragon Beurre Blanc

Name: Steamed Kingfish with Tarragon Beurre Blanc
Yield: 4
Ingredients: ½ bunch tarragon; ½ cup white wine; ½ cup white wine vinegar; ½ cup fish stock; 2 cloves garlic, peeled and sliced; 5-6 baby spinach leaves; 175g unsalted butter; 4 x 200g portions kingfish loin; 1 small lemon, very thinly sliced; 4cm ginger, finely sliced; handful watercress leaves; 16 mandarin segments; 12 finely sliced shallot rings; 1 baby bulb fennel; 6-8 nasturtiums leaves; 20 micro red sorrel leaves; 12 purple shiso leaves; 100ml mandarin juice; 25ml olive brine; 1 tbsp Dijon mustard; 1 tbsp tarragon white wine vinegar; 2 tsp brown sugar, to taste; ¼ cup olive oil; salt and pepper

Declan Cleary

Contestant · 25 May 2023

View full method on 10 Play ↗ Open in The Pass

Serves

Components

Ingredients

Season

Ingredients

Tarragon Beurre Blanc

½ bunchtarragon

½ cupwhite wine

½ cupwhite wine vinegar

½ cupfish stock

2 clovesgarlic, peeled and sliced

5-6baby spinach leaves

175gunsalted butter

Steamed Kingfish

4 x 200g portionskingfish loin

1small lemon, very thinly sliced

4cmginger, finely sliced

Salad

handful watercress leaves

16mandarin segments

12finely sliced shallot rings

1baby bulb fennel

6-8nasturtiums leaves

20micro red sorrel leaves

12purple shiso leaves

Salad Dressing

100mlmandarin juice

25mlolive brine

1 tbspDijon mustard

1 tbsptarragon white wine vinegar

2 tspbrown sugar, to taste

¼ cupolive oil

To season

salt and pepper

Method

Cook it from the source.

We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.

Open the full method on 10 Play ↗

Tagged

TarragonWhite Wine VinegarWhite WineUnsalted ButterGarlicKingfishLemonGingerMandarinBulb FennelOlive OilBrown SugarAdult SupervisionMainDinnerAutumnWinterFishSeafood

Recipe by Declan Cleary, Season 15. Originally published by Network 10 on 25 May 2023.

Original on 10 Play ↗