Coral trout with lemon verbena

Coral trout with lemon verbena

By
From
French Lessons
Serves
4
Prep
5 mins
Cooking time
15 mins
Photographer
Steve Brown

Ingredients

Quantity Ingredient
4 x 180g coral trout fillets
40g olive oil
salt
1/4 cup lemon verbena leaves
400ml verjuice
Wet citrus salt
few drops lemon juice
pepper

Method

  1. Heat a large saucepan of water to just under a very gentle simmer – 60ºC if you have a thermometer.
  2. Place each fish fillet in a vacuum bag (or at a pinch, a sealable plastic bag), season well and add a few lemon verbena leaves to each bag. Press all the air out of the bags then seal tightly shut. Immerse the bags in the hot water and bring it back to temperature. Cook at a constant 60ºC for 15 minutes.
  3. In another saucepan, bring the verjuice to the boil. Lower the temperature and simmer until reduced to a syrupy consistency. Taste and adjust the flavour balance to your liking. Keep warm until ready to serve.
  4. Remove the bags of fish from the water. When cool enough to handle, open the bags and carefully remove the fish fillets. Arrange one on each of your serving plates. Sprinkle each with a little citrus salt and a drop of lemon juice. Drizzle a little of the verjuice syrup around the plate and serve straight away.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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