Name: Pan Seared Snow Fish with California Raisin Salsa and Beurre Blanc
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 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; 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; 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

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

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

Pan Seared Snow Fish

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

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

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

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.

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.

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

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

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