Safron and Fennel Poached Trevella

Thanks TimVB for the recipe. Transforms Trevella into top shelf tucker!

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Boston Whaler 235 Conquest......getting the flogging it was built for.

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sea-kem's picture

Posts: 14833

Date Joined: 30/11/09

 How'd it go John? Very

Fri, 2015-06-05 21:22

 How'd it go John? Very curious.

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Love the West!

Paul_86's picture

Posts: 1449

Date Joined: 27/03/09

 I thought trevella was meant

Fri, 2015-06-05 23:26

 I thought trevella was meant to be good tasting anyway?! At least that's what Paul Worstling tells me! Looks great either way!

JohnF's picture

Posts: 2837

Date Joined: 07/07/10

Trevella is like most deep

Sat, 2015-06-06 08:34

Trevella is like most deep fish, it can be a bit tough unless very carefully cooked if grilling etc. Still nice but can be like a white well done steak.

Poaching makes it moist, soft and flakey, absolutely delicious.

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Boston Whaler 235 Conquest......getting the flogging it was built for.

Bryce Day's picture

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Date Joined: 01/06/15

yep that's right!

Fri, 2015-07-03 19:50

yep that's right!

Rick's picture

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Date Joined: 22/12/06

Quality

Sat, 2015-06-06 10:44

Looks a quality feed John.

 

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Ashram's picture

Posts: 134

Date Joined: 23/10/09

Tasty

Mon, 2015-06-08 09:52

And the recipe John or Tim is???

JohnF's picture

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Date Joined: 07/07/10

Blue-Eye Trevalla Fillets

Mon, 2015-06-08 18:11

Blue-Eye Trevalla Fillets Poached with Saffron, Fennel and Tomato

Blue-Eye Trevalla Fillets Poached with Saffron, Fennel and Tomato recipe, on MiNDFOOD.
Serves 4

1 tablespoon extra virgin olive oil
1 brown onion, diced
1 bulb baby fennel, diced, fronds reserved for garnish
2 cloves garlic, finely sliced
1⁄2 teaspoon fennel seeds
Salt flakes and freshly ground black pepper, to taste
1⁄2 cup dry white wine
3 cups fish stock
1⁄2 teaspoon saffron threads
2 large ripe tomatoes, seeded and chopped
4 x 180g Blue-Eye Trevalla fillets, skin off, bones removed

Mashed potato or crusty bread, to serve
1 Preheat the oven to 180°C.
2 Heat a heavy baking dish on the stovetop over a medium heat. Add olive oil, onion, fennel, garlic, fennel seeds, salt and pepper and cook gently, stirring occasionally, until the onions are translucent and soft. Add the wine, cook for a couple of minutes, then add the stock, saffron and tomato. Place the fillets in the baking dish, cover tightly with foil and place in the oven.
After 7 minutes, turn the fish and return to the oven for a further 3-4 minutes, until flesh flakes easily when tested with a fork.
3 Using a slotted spoon to drain off some of the excess liquid, place the vegetables in the centre of deep plates or wide bowls. Place a fillet on top of the vegetables and spoon some of the cooking liquid over the fish. Scatter the reserved fennel fronds over the plate and serve immediately with mashed potato or crusty bread.

Enjoy!

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Boston Whaler 235 Conquest......getting the flogging it was built for.