Fish Fillet with Basil, Saffron & Pernod Beurre Blanc

INGREDIENTS

  • 4 Fish Fillets
  • Olive Oil
  • 1 Onion, diced
  • 2 Garlic Cloves
  • 1 Bay Leaf
  • 1 gr Saffron Threads
  • 1 Fresh Basil, chopped
  • 30 ml Pernod
  • 300 ml Thickened Cream
  • 100 gr Butter
  • 300 ml Vegetable Stock

METHOD

  1. Brush both sides of the fish fillets from The Costi's Fresh & Cooked with 1 tablespoon of olive oil. Heat a non-stick frying pan over medium-high heat.
  2. Cook the fish for 2-3 minutes on each side or until just cooked through. Put aside in a warm place.
  3. Heat a little bit of olive oil in a sauce pan, cook onions and garlic until tender. Add the bay leaf, vegetable stock and thickened cream. Cook and reduce by half.
  4. Strain the sauce, add the saffron threads and simmer for 5 minutes. Once thickened, pour the Pernod in and add the rest of the butter, stirring continuously to create an emulsion.
  5. Add fresh chopped basil and drizzle on the fish.
  6. Serve with fresh greens or rice.

*All vegetables, fruit, herbs & spices from Freshworld