Butterfish With Chive Buerre Blanc Recipe

Name: Butterfish With Chive Buerre Blanc Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 x Butterfish tail; 4 x Sundried tomatoes; 1 Tbsp. Minced basil; 1 Tbsp. Minced parsley; 1/4 x Red onion, minced; 1 x Clove garlic, minced Extra virgin olive oil; 50 gm Pancetta Salt and pepper; 1 x Shallot, finely minced; 1 Tbsp. White wine; 1 Tbsp. White wine vinegar; 2 x Tarragon stalks; 75 gm Butter, cool; 1 Tbsp. Double cream Lemon juice Salt and pepper; 2 Tbsp. Snipped chives

Servings: persons

1 x Butterfish tail
4 x Sundried tomatoes
1 Tbsp. Minced basil
1 Tbsp. Minced parsley
1/4 x Red onion, minced
1 x Clove garlic, minced Extra virgin olive oil
50 gm Pancetta Salt and pepper
1 x Shallot, finely minced
1 Tbsp. White wine
1 Tbsp. White wine vinegar
2 x Tarragon stalks
75 gm Butter, cool
1 Tbsp. Double cream Lemon juice Salt and pepper
2 Tbsp. Snipped chives

1
["Preheat oven to 200c/400f.", "1 For the Butterfish: Remove the fat from the tail.", "Cut along either side of the bone, leaving 1"" flesh still attached to the bone at the end.", "Remove the bone with scissors.", "2 Combine the sundried tomatoes, basil, parsley, onion, garlic in a bowl, with a drizzle of extra virgin olive oil, salt and pepper.", "Stuff the butterfish with the mix.", "Wrap the pancetta around the butterfish, sealing underneath.", "3 Sear in an ovenproof pan with a little extra virgin olive oil, and transfer to the oven for about 10 min, depending on size.", "4 For the Buerre Blanc: In a saucepan put the shallot, white wine, white wine vinegar and tarragon.", "Boil and reduce to 1 tbsp.", "Whisk in the cool butter gradually, piece by piece.", "Add in the cream and a squeeze of lemon juice.", "Sieve, season and stir through the chives."]

14256

kcal

Calories

1564

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 x Butterfish tail, 4 x Sundried tomatoes, 1 Tbsp. Minced basil, 1 Tbsp. Minced parsley, and more.

Yes, Butterfish With Chive Buerre Blanc Recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!