Alive and Cooking

Butter Confit Blue Eye

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(Serves 2)
2 fillets Blue Eye Trevalla
250g unsalted butter
2 Bega Stringers Cheese, torn into strands
¼ bunch chives, chopped
¼ bunch dill, chopped
¼ chilli, finely chopped
1 tbsp finely chopped lemon zest
2 tbsp cornflour
3 tbsp cream
50ml cream
Juice of ½ lemon


In a pan, gently melt the butter. Place the fillets of fish into butter pan and poach for 10-15 minutes with a lid on.

Once cooked, remove the fish and set aside.

In a separate bowl, combine the Stringers, chives, dill, chilli and lemon zest.

Add into the butter pan and mix thoroughly over medium- high heat with the 50ml of cream.

In a separate bowl, combine the cornflour with 3 tbsp of cream into a smooth paste.

Add into the butter pan and stir constantly to thicken the sauce.

Stir through the lemon juice, then pour sauce over the fish fillets.

Butter Confit Blue Eye