Bbq Butterflied Fish, Crushed Peas & Broad Beans, Béarnaise Sauce - Cuisine Magazine - From New Zeal
Crisp, blackened skin, the flesh just cooked through, flavoured with the fragrant, herbal notes of hot charcoal and just a hint of fresh air. There isn’t anythi
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Ingredients
- BBQ BUTTERFLIED FISH
- 1 x 800g–1kg fish such as snapper, gurnard, tarakihi or blue cod
- olive oil
- CRUSHED PEAS & BROAD BEANS
- 400g fresh peas, shelled, or frozen peas, thawed
- 200g fresh broad beans, shelled, or frozen broad beans, thawed and shelled
- 90ml olive oil
- 2 tablespoons chopped fresh mint
- juice of 1 lemon
- BÉARNAISE SAUCE
- 2 shallots, chopped
- 2 tablespoons tarragon or chervil leaves, including stalks, chopped
- 2 tablespoons wine vinegar
- 2 tablespoons white wine
- 1 teaspoon peppercorns
- 3 egg yolks
- 200g unsalted butter, cut into cubes
- juice of ½ lemon
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