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Veta la Palma Lubina with Langoustine-Herb Butter & Giaveri Siberian Caviar

June 15, 2023 By: Browne Trading Company
Veta la Palma Lubina with Langoustine-Herb Butter & Giaveri Siberian Caviar

Time: 120 minutes

Veta la Palma's commitment to sustainability and water quality allows us to have the cleanest and most spectacular fish. Showcase this already stunning sea bass with homemade herb butter and Italian caviar for a polished Spring dish.

INGREDIENTS

Yield: 4 servings

  • 4 fillets Veta la Palma Lubina
  • 12 ea Langoustine tails, shucked and deveined
  • 125g Giaveri Siberian Caviar
  • 2 oz butter
  • 3 sprigs thyme
  • 3 oz clarified butter
  • For the Herb Butter:
  • 2 ea shallots, sliced thin
  • 1 C white wine
  • ½ C heavy cream
  • 1 bn parsley
  • 1 bn tarragon
  • 1 bn chervil
  • 1 bn chives
  • 4 oz butter
  • 4 oz butter

PREPARATION

Step 1

Bring a pot of water to boil. Season with salt.

Step 2

Pick and blanch all herbs until tender. Remove the herbs, squeezing out as much water as possible, and blend on high until smooth.

Step 3

Cool in a metal mixing bowl over ice.

Step 4

Slice shallots, add to a sauce pot with white wine, plus a few of each herb stems. Reduce by two thirds.

Step 5

Add heavy cream, bring to a simmer, and reduce by half. Reduce heat to low, whisk in butter.

Step 6

Strain out solids, season with salt and lemon juice, reserve warm.

Step 7

Heat a large sauté pan over low heat.

Step 8

Add clarified butter, and carefully place lubina fillets in the pan, skin side down.

Step 9

Baste the flesh side until the fish is cooked through. Remove skin side up onto a rack. Season with salt.

Step 10

Discard all but 2 tbsp of butter from the sauté pan and add langoustine tails. Sauté langoustines for 2 minutes or until cooked.

Step 11

Add butter sauce and warm through.

Step 12

Finish with 2 tbsp of green herb puree.

Step 13

Place lubina fillets onto warm serving plates.

Step 14

Sauce with langoustine-herb butter and garnish with Giaveri Siberian Caviar.

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