0:15

To Prep

0:15

To Cook

17

INGREDIENTS

EASY

DIFFICULTY

4

SERVINGS

5

AVG RATING

(1 Member)

Blue-eye trevalla with grapefruit butter sauce on carrot and ginger mash
  • Ingredients
    • Method
    1. Step 1

      To make the mash, steam the potato and carrot in a steaming basket over a saucepan of simmering water for 8-10 minutes or until tender. Transfer to a heatproof bowl. Add ginger, milk and butter, and use a potato masher to mash until smooth. Taste and season with salt.

    2. Step 2

      Meanwhile, heat the oil in a medium saucepan over medium heat. Add garlic, chilli, cumin and coriander and cook, stirring, for 30 seconds or until fragrant. Reduce heat to low. Add the wine and bring to a simmer. Simmer, uncovered, stirring occasionally, for 2 minutes. Add the butter, 1 cube at a time, whisking constantly and adding another cube only when the previous cube has been completely incorporated. Remove from heat. Stir in the grapefruit juice. Taste and season with salt and pepper.

    3. Step 3

      Preheat a barbecue grill or chargrill on high. Add fish and cook for 2 minutes each side or until cooked through.

    4. Step 4

      Spoon the mash among serving plates. Top with fish and rocket leaves. Drizzle with sauce and serve immediately.

  • Method
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