Ingredients
| FOR THE FISH | |
| 4 x 250g trevally fillets, skin on | |
| 80ml canola oil | |
| 50g unsalted butter | |
| BUTTER-POACHED OYSTERS | |
| 100g unsalted butter | |
| 100ml water | |
| 1 dozen oysters, either freshly shucked with juices reserved or from a pottle of shucked oysters, with the brine reserved | |
| BASIL BEURRE BLANC | |
| 1 shallot, finely chopped | |
| 1cm piece ginger, finely sliced | |
| 1 sprig basil | |
| 1 sprig thyme | |
| 100ml medium white wine | |
| 250ml fish stock | |
| reserved oyster juices | |
| 250ml cream | |
| 30g unsalted butter, diced, chilled | |
| juice of ½ lemon | |
| RUSTIC SALAD | |
| 1 cob sweetcorn | |
| 1 head gem or baby cos lettuce, broken apart, washed | |
| 50g rocket or other peppery leaves | |
| 6 radishes, washed, trimmed, quartered | |
| 1 small zucchini, thinly sliced lengthwise | |
| 1 shallot, peeled, thinly sliced | |
| 1 handful picked dill, basil & parsley leaves | |
| SALAD DRESSING | |
| juice of 1 lemon | |
| 1 teaspoon Dijon mustard | |
| 50ml virgin olive oil |
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Instructions
| 1. | FISH |
| 2. | Season both sides of the trevally fillets with salt. |
| 3. | Warm the oil in a non-stick frying pan and lay the fillets skin-side down in the oil. |
| 4. | Keep the heat high and add the butter. |
| 5. | Baste the fillets with the melted butter and let the skin colour. |
| 6. | Do not turn the fillets over, but keep basting with the butter as the fillets cook. |
| 7. | Keep the fish medium rare, so about 4 minutes should be long enough. |
| 8. | Lift the fillets from the pan, place them onto a shallow dish and keep warm. |
| 9. | OYSTERS |
| 10. | While the fish is cooking, prepare the oysters. |
| 11. | Bring the butter and water to a gentle simmer in a small saucepan. |
| 12. | Remove from the heat and add the drained oysters. |
| 13. | Gently stir the oysters a few times to distribute the heat and allow the oysters to tighten slightly – they should be warm yet still look glistening and fresh. |
| 14. | BASIL BEURRE BLANC |
| 15. | Put the chopped shallot, ginger, basil, thyme and white wine into a small saucepan. |
| 16. | Reduce the liquid over a low heat until only 2 tablespoons remain. |
| 17. | Add the fish stock and half of the reserved oyster juices. Simmer for 3-4 minutes and reduce by a quarter. |
| 18. | Add the remaining oyster juices and cream. Strain into a clean saucepan. |
| 19. | Bring to a quiet simmer for a couple of minutes. |
| 20. | Remove from the heat and whisk in the cold, diced butter. |
| 21. | Season with salt and lemon juice. |
| 22. | The sauce can be made in advance and kept warm but you will need to give it a whisk before serving. |
| 23. | SALAD |
| 24. | Peel the husk off the corn cob. |
| 25. | Bring a large pot of salted water to a rolling boil and blanch the corn for 3 minutes. |
| 26. | Drain and refresh the corn in a bowl of iced water. |
| 27. | Strip the kernels from the corn cob by holding the drained cob upright on a board, one hand at the top, then slicing downwards with a large knife in the other. |
| 28. | Tip the corn into a large mixing bowl. Add the remaining salad ingredients and toss together. |
| 29. | SALAD DRESSING |
| 30. | Whisk together the lemon juice, Dijon mustard and olive oil in a small bowl. Season with salt. |
| 31. | TO SERVE |
| 32. | Place a few spoonsful of beurre blanc onto a serving plate and top with the trevally, skin-side up. |
| 33. | Arrange the oysters around the outside of the fish. |
| 34. | Serve the salad on the side, dressing it at the last minute just before serving. |
Food and recipe styling Teresa Pert / Photography Amber-Jayne Bain