Ocean Trout with Beurre Blanc

Cook time 15 minutes
Servings 2


1 tbsp Extra Virgin Olive Oil

2 x 180g pieces of ocean trout, skin on and pin boned


Beurre blanc

2 French shallots, finely chopped

60ml white wine vinegar

60ml white wine

60ml cream

150g butter, chilled and cubed

1 tomato, peeled, deseeded and finely chopped

1/2 bunch chives finely chopped

Ocean Trout with Beurre Blanc


Preheat the oven to 180°C.

For the sauce, place the shallots, vinegar and wine in a saucepan over medium heat and simmer for 4-5 minutes until reduced by two-thirds. Stir in the cream and bring to a simmer. Turn the heat down to low and, little by little, start whisking in the cold butter, a few cubes at a time. Keep whisking until all the butter is incorporated and the sauce is thick and glossy. Season the sauce with salt. Keep warm.

For the fish, heat a non-stick frypan over a medium heat. Oil the fish fillets with a little extra virgin olive oil and season with salt. Cook skin side down for 2-3 minutes, until crisp. Turn fish and place in the oven for another 3-4 minutes or until cooked to your liking.

Just before serving add ¾ of the fresh tomato to the sauce and stir. Spoon sauce on plates on the base and add fish, skin side up. Garnish with extra tomato and a sprinkle of chives.