Pan Roasted Line Fish with Fresh water marron and Vanilla butter sauce
Ingredients:
- Fresh water marron
- 3 marrons
- 500ml water
- 1 stalk celery
- 1 chopped leek
- Salt
- Vanilla butter sauce
- 1 small leek, chopped
- 1 tbsp olive oil
- 1 small onion, chopped
- ¼ cup brandy
- 2 vanilla pods
- ½ cup white wine
- ¾ cup fish stock
- Fresh water marron heads and claws
- ½ cup light cream
- 100g unsalted butter
- Linefish.
- 2 x 200g portions
- 50g unsalted butter
- 2 tbsp olive oil
- Salt and pepper
Method:
- Marron
- Add water in a pot add celery, leeks and salt.
- And heat up, bring it to a simmer, then add the marron.
- Cook for 3 minutes, remove from the pot and shock in ice water.
- Remove from the water and remove the heads and the shells.
- Keep aside.
- Vanilla butter sauce.
- Add a small knob of butter to a sauce pan, followed by olive oil. Heat this up slowly, then add the leeks, onion and cook until the onions become translucent.
- Add the chopped up marron shells and fry over medium heat.
- Add the brandy and burn off the alcohol. Then add the wine and reduce it down to half the volume.
- Add the fish stock and reduce by half.
- Then add the cream and cook for two minutes longer.
- Strain this mixture through a fine sieve. Put the sauce back into a pot, add the vanilla and the butter and heat through.
- Season with salt.
- Line fish:
- Season the fish with salt and pepper.
- Pan fry on medium heat until browned and drizzle with lemon juice.
- Place the fish and the marron in an oven pre heated to 200 degrees Celsius for 3 minutes.