Barracuda Steak with Fennel Purée and Citrus Beurre Blanc

Fish

2 portions.

• 2 barracuda steaks
• Salt and black or white pepper
• Neutral oil
• Butter for basting, optional

Fennel Purée

• 1 large fennel bulb, sliced
• 1 tablespoon butter
• ½ cup heavy cream
• Salt
• White pepper

Citrus Beurre Blanc

• ¼ cup dry white wine
• 1 tablespoon minced shallot
• 1 tablespoon lemon juice
• 6 tablespoons cold butter, cubed
• Salt

Reconstructed Herb Oil

The exact herb-oil proportions were not preserved in the archive; this is a reconstructed ratio.

• Small handful soft herbs such as parsley or chives
• Enough neutral or olive oil to blend into a pourable green oil
• Pinch of salt

Fennel Purée Method

1. Melt 1 tablespoon butter over low heat.
2. Add the sliced fennel and a pinch of salt.
3. Sweat without browning.
4. Add the cream.
5. Cover and cook for 15-20 minutes, until completely soft.
6. Blend until smooth.
7. Pass through a fine sieve.
8. Adjust salt and white pepper and keep warm.

Beurre Blanc Method

1. Combine the white wine and shallot in a small saucepan.
2. Simmer until almost dry.
3. Add the lemon juice.
4. Reduce the heat to very low.
5. Whisk in the cold butter one cube at a time.
6. Keep the sauce below a simmer. Do not boil.
7. Season with salt and keep barely warm.

Fish Method

1. Pat the barracuda dry and season it.
2. Heat a skillet over medium-high heat with a thin film of oil.
3. Sear the first side until well browned.
4. Turn and finish gently. Barracuda is lean, so avoid overcooking.
5. Butter-baste briefly when desired.
6. Rest for 2-3 minutes.

Plating

1. Spoon or swipe fennel purée onto each plate.
2. Set the barracuda on the purée.
3. Spoon beurre blanc beside and partly around the fish.
4. Dot with herb oil.
5. Finish with fennel fronds or micro herbs when available.