Blue Grenadier in Apple Cider Cream

Cook time 20 minutes
Servings 4


1 tbsp extra virgin olive oil

20g butter

4 x 180g-200g Blue Grenadier fillets, skin on

2 French shallots, finely diced

1 cup of dry apple cider

150ml cooking cream

3 sprigs parsley, finely chopped

Steamed kipfler potatoes, to serve

Pinch of salt and pepper

Blue Grenadier in Apple Cider Cream


Heat extra virgin olive oil in a large frying pan over medium heat. Season the fish with salt and pepper and place in the pan skin-side down, pressing on it gently with a fish palate knife to ensure the skin crisps evenly. Cook for 3-4 minutes then turn over and cook for a further minute. Remove fish and rest on a plate.

In the same pan, add the butter and shallots and cook for a minute to soften. Deglaze with the dry apple cider, bring to the boil and reduce by ⅓. Now add the cream and cook to thicken enough to coat the back of a wooden spoon. Check the seasoning. Return the fish flesh-side down and any of the juices gathered on the plate. Warm the fish through for further minute. Serve with a sprinkling of parsley and kipfler potatoes.