GRILLED KINGFISH WITH A NON3 TOASTED CINNAMON & YUZU BEURRE BLANC
Grilled Kingfish with a NON3 Toasted Cinnamon & Yuzu Beurre Blanc? Yes, please. Chef Pete Townsend's recipe at Olivia Newton-John's founded Gaia Retreat & Spa is perfect for this season.
NON3 BEURRE BLANC INGREDIENTS:
750ml NON3 Toasted Cinnamon & Yuzu
700ml Fish Stock
25g Bonito Flakes
2 Cloves Garlic (sliced)
3 Golden Shallots (sliced)
10 Tassie Peppercorns
500g Butter (cold cubed)
40g Yuzu Vinegar
Chopped Chives to finish
700ml Fish Stock
25g Bonito Flakes
2 Cloves Garlic (sliced)
3 Golden Shallots (sliced)
10 Tassie Peppercorns
500g Butter (cold cubed)
40g Yuzu Vinegar
Chopped Chives to finish
RECIPE:
Into a saucepan weigh your NON3, Fish Stock, Bonito, Garlic, Shallots & Peppercorns. Bring to a rolling simmer. Reduce the liquid to roughly one quarter of the original amount. Strain into a clean saucepan through a fine sieve.
Add the saucepan back to a low heat, and start to add the cubed cold butter one piece at a time while whisking. Once you’ve added all the butter and it’s nicely emulsified, add your yuzu vinegar and adjust seasoning to taste. Finish with chives right at the end to keep colour.
Serve with a side of garden cumquat, chive oil, confit potato and baby red vein sorrel. Pour your NON3 Beurre Blanc, and plate the Grilled Kingfish. Enjoy
Add the saucepan back to a low heat, and start to add the cubed cold butter one piece at a time while whisking. Once you’ve added all the butter and it’s nicely emulsified, add your yuzu vinegar and adjust seasoning to taste. Finish with chives right at the end to keep colour.
Serve with a side of garden cumquat, chive oil, confit potato and baby red vein sorrel. Pour your NON3 Beurre Blanc, and plate the Grilled Kingfish. Enjoy
