Pan Seared Snow Fish with California Raisin Salsa and Beurre Blanc

AuthorCalifornia Raisins
RatingDifficultyIntermediate

Chef Somsak Rarongkam
Executive Chef, The Grand Fourwings Convention Hotel
President, Thailand Chefs Association

Yields4 Servings
Total Time1 hr 15 mins
California Raisin Salsa
 200 g California Raisins
 80 g Ripe Tomatoes, diced with seeds removed
 60 g Red Onions, finely diced
 10 g Jalapeno Pepper, finely diced with ribs and seeds removed
 8 g Garlic, minced
 5 g Coriander Leaves, coarsely chopped
 2 pcs Limes, juice only
 15 ml Sriracha Chilli Sauce
Pan Seared Snow Fish
 500 g Snow Fish Fillets, with skin removed
 5 g Black Ground Pepper
 5 g Salt
 5 g Red Pepper Flakes
 4 sprigs Fresh Spring Thyme
 20 ml Olive Oil
 15 g Butter
Beurre Blanc
 300 g Cold Butter, cut into pieces
 60 ml Dry White Wine
 40 ml White Wine Vinegar
 15 g Shallots, minced
 5 g Salt
 4 sprigs Fresh Spring Thyme
 1 pc Lime, Juice only
California Raisin Salsa
1

Combine all the ingredients together and set aside in the chiller for at least 2 hours.

Pan Seared Snow Fish
2

To prepare the fish, season the fish fillets with salt, pepper and red pepper flakes.

3

Heat butter and oil in a skillet pan and fry fish fillets on both sides until golden brown. Intermix the fish fillets with sprigs of fresh thyme.

Beurre Blanc
4

Have the butter ready on hand before you start preparing the beurre blanc.

5

In a sauce pan, combine the vinegar, wine, shallots, fresh spring thyme, salt and pepper and simmer until the liquid has reduced to about 2 spoonfuls.

6

Reduce to low heat and whisk a piece of butter into the reduction. Continue whisking butter into the mixture one at a time, allowing each piece to incorporate completely before adding more.

7

Remove pan from the heat. Whisk in lime juice. Taste to adjust the seasoning and then strain the beurre blanc through a fine sieve. Set aside.

Assembly
8

Spoon the California Raisin Salsa in the centre of a plate and place the fish fillets on top.

9

Top with more salsa and serve with the beurre blanc sauce.

Category

Ingredients

California Raisin Salsa
 200 g California Raisins
 80 g Ripe Tomatoes, diced with seeds removed
 60 g Red Onions, finely diced
 10 g Jalapeno Pepper, finely diced with ribs and seeds removed
 8 g Garlic, minced
 5 g Coriander Leaves, coarsely chopped
 2 pcs Limes, juice only
 15 ml Sriracha Chilli Sauce
Pan Seared Snow Fish
 500 g Snow Fish Fillets, with skin removed
 5 g Black Ground Pepper
 5 g Salt
 5 g Red Pepper Flakes
 4 sprigs Fresh Spring Thyme
 20 ml Olive Oil
 15 g Butter
Beurre Blanc
 300 g Cold Butter, cut into pieces
 60 ml Dry White Wine
 40 ml White Wine Vinegar
 15 g Shallots, minced
 5 g Salt
 4 sprigs Fresh Spring Thyme
 1 pc Lime, Juice only

Directions

California Raisin Salsa
1

Combine all the ingredients together and set aside in the chiller for at least 2 hours.

Pan Seared Snow Fish
2

To prepare the fish, season the fish fillets with salt, pepper and red pepper flakes.

3

Heat butter and oil in a skillet pan and fry fish fillets on both sides until golden brown. Intermix the fish fillets with sprigs of fresh thyme.

Beurre Blanc
4

Have the butter ready on hand before you start preparing the beurre blanc.

5

In a sauce pan, combine the vinegar, wine, shallots, fresh spring thyme, salt and pepper and simmer until the liquid has reduced to about 2 spoonfuls.

6

Reduce to low heat and whisk a piece of butter into the reduction. Continue whisking butter into the mixture one at a time, allowing each piece to incorporate completely before adding more.

7

Remove pan from the heat. Whisk in lime juice. Taste to adjust the seasoning and then strain the beurre blanc through a fine sieve. Set aside.

Assembly
8

Spoon the California Raisin Salsa in the centre of a plate and place the fish fillets on top.

9

Top with more salsa and serve with the beurre blanc sauce.

Pan Seared Snow Fish with California Raisin Salsa and Beurre Blanc