Stage 6 – Abbeville/Le Havre: This lovely, yet simple, dish makes the most of the amazing seafood Normandy has to offer. If you can’t get blue eye, use a firm, white-fleshed fish, such as snapper or barramundi.
- 10 g butter
- 1 golden French shallot, finely chopped
- 1 small carrot, cut into julienne
- 1 celery stalk, cut into julienne
- 2 swiss brown mushrooms, cut into julienne
- 2 pieces blue eye fillet, about 150 g each
- 60 ml (¼ cup) apple cider
- salt and freshly ground black pepper
- 60 ml (¼ cup) pouring cream
- 6 very fresh oysters
- 2 tbsp chopped parsley coarsely torn
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Melt the butter in a frying pan over medium heat. Add the shallot, carrot, celery and mushrooms and stir to combine well. Make 2 spaces in the pan and place the fish fillets in the spaces. Pour the apple cider over the top and season with salt and pepper. Cover the pan with foil or a tight fitting lid, reduce the heat to low and cook for 10 minutes or just until the fish is cooked through.
Remove the vegetables from the pan and divide among 2 plates and top with the fish. Return the cooking liquid in the pan to high heat and simmer for 30 seconds. Add the cream and simmer until slightly reduced and thickened. Add the oysters, simmer for 20 seconds or until warmed through, then add the chopped parsley and check the seasoning. Spoon the oysters and sauce over the fish and serve immediately.
Photography by Benito Martin. Styling by Jerrie-Joy Redman-Lloyd. Food preparation by Alice Storey. Creative concept by Lou Fay.