Have you ever wondered how to achieve the perfect crispy skin fish? Follow the steps below and get ready to elevate your cooking repertoire with MasterChef* Michael Weldon’s crispy skin fish with herb beurre blanc!
Michael has shared his tips to craft the perfect beurre blanc sauce and master the art of achieving that coveted crispy skin on red emperor (or other skin-on fish). The combination of the herb-infused beurre blanc and crispy skin fish will leave you craving this dinner again and again and again.
Crispy Skin Fish with Herb Beurre Blanc
Ingredients: (Serves 2)
- 2 x Skin on Red Emperor (or other white fish fillet with skin on)
- Sea salt
- Sunflower oil
Herb beurre blanc
- 1cup white wine
- ½ cup white wine vinegar
- 1 shallot, diced
- 250g butter, diced and chilled
- 1 lemon
- Sea salt
- ½ bunch parsley, chopped
- ½ bunch dill, chopped
- ½ bunch chives, chopped
Method:
1. In a small saucepan add the wine, vinegar, shallot and a pinch of salt. Reduce the liquid until it reaches a syrup like texture.
2. Heat a pan over a medium high heat, season the fish with salt and pour a few good drizzles of olive into the warm pan. Place the fish into the pan skin side down, press the fish down firmly to keep the skin in contact with the pan. Cook for ¾ of the cooking time on the skin side. Once cooked, rest the fish.
3. Warm the wine reduction over a low heat. Begin adding the butter into the pot a couple of pieces at a time. Wait until all the butter is incorporated into the sauce before adding the next few pieces of butter, continue this until the sauce is thick and rich but still smooth. Remove from the heat add the lemon, herbs and a pinch of salt, mix together.
4. To serve, spread the sauce on the base of the plate. Add the fish on top of the sauce.
Michael whipped up this mouthwatering dish in our HyHome kitchen in Melbourne. HyHome is a house fitted with 100% hydrogen gas appliances – if you’re curious to find out what the future of gas in the home might look like, visit our HyHome page.
