Grilled Yellowtail with roasted butternut and pine nuts, sage butter, green beans and a mustard cream sauce
This step-by-step recipe is easy to prepare, and very impressive to serve…while tantalising the tastebuds!
Method
Cube the butternut, and roast with salt, pepper and olive oil at 180⁰C until tender and slightly golden. Lightly toss with herbs – especially chives – and pine nuts.
To make the sage butter, pick fresh sage leaves and place in melted butter on medium heat until crisp.
For the sauce, reduce leeks, garlic, fish stock and a dash of white wine. Strain, and add to the reduced cream. Add whole-grain mustard to taste, as well as a squeeze of lemon juice.
Sear the fish in a hot pan. Add butter, lemon juice, herbs and seasoning.
Blanch the beans in boiling water, then toss in the sage butter.
