Blue eye with fennel butter

Blue eye with fennel butter

You can use any firm white fish that won't fall apart on your hot plate. Blue Eye is good for this reason and because the bones are big and easy to find. This recipe makes enough butter for four to six serves, but make two or three times the amount and whack it in the freezer to smarten up your school night barbecues.

 

Serves: 4 - 4

Prep Time: 20 min

Marinating Time: --

Cooking Time: 10 min

Primary Ingredient: Seafood

Type of Meal: Main

 

 

Ingredients

 

4 Fillet(s) Blue Eye  or any white fleshed fillets

2 Tbsp Olive Oil  

100 Gm Butter  softened

2 Tsp MasterFoods Fennel Seeds  crushed in a mortor and pestle or well chopped with a heavy knife

1 Clove(s) Garlic  cooked in boiling water for two minutes, then crushed or finely chopped

1 Tsp Lemon Juice  

1/2 Tsp Sea Salt  

 

 

Directions

 

Rub the oil over the fish and cook on a pre heated flat grill until just cooked through.

 

Combine all ingredients except the fish and oil in a small bowl and mash with the back of a fork to mix thoroughly.

 

Place the butter on a piece of greaseproof paper and roll into a sausage the thickness of a twenty cent piece.

 

Twist the ends to form a nice even cylinder and place in the fridge. (wrap again in plastic if freezing)

 

Rub the fish fillets with the oil and cook over medium heat until juts cooked through.

 

Place a piece of fish on each plate and top with a slice of the butter while the fish is still very hot.