Butterfish With Chive Buerre Blanc Recipe

• 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.
2. 1 For the Butterfish: Remove the fat from the tail.
3. Cut along either side of the bone, leaving 1" flesh still attached to the bone at the end.
4. Remove the bone with scissors.
5. 2 Combine the sundried tomatoes, basil, parsley, onion, garlic in a bowl, with a drizzle of extra virgin olive oil, salt and pepper.
6. Stuff the butterfish with the mix.
7. Wrap the pancetta around the butterfish, sealing underneath.
8. 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.
9. 4 For the Buerre Blanc: In a saucepan put the shallot, white wine, white wine vinegar and tarragon.
10. Boil and reduce to 1 tbsp.
11. Whisk in the cool butter gradually, piece by piece.
12. Add in the cream and a squeeze of lemon juice.
13. Sieve, season and stir through the chives.

butterfish, tomatoes, basil, parsley, red onion, clove garlic, salt, shallot, white wine, white wine vinegar, tarragon stalks, butter, lemon juice salt, chives

Taken from cookeatshare.com/recipes/butterfish-with-chive-buerre-blanc-95733 (may not work)