Ingredients
- 2 bananas each split in half lengthwise
- 3 tbsp butter
- 4 mushrooms sliced
- 1 pinch tarragon minced
- 3 shallots, diced
- ½ cup white wine
- 8 ounces whipping cream
- 2 egg yolks
- 1 tbsp fresh orange juice
- 1 tbsp olive oil
- 2 basa fillets or cod, cut into 2 pieces
- Sea salt & ground black pepper to taste
Instructions
- Heat butter & add mushrooms and tarragon. Add salt & pepper and saute for 5 minutes. Divide mushrooms amongst the two au gratin dishes. Cook the shallots in butter for about 3 minutes. Add white wine. Turn heat to low and simmer.
- In a separate, small saucepan, heat egg yolks, once thickened, add 1 tbsp butter and orange juice. Stir to combine, then add to white wine-shallot mixture. Add whipping cream and tarragon and stir to combine.Blend the sauce and whipping cream. Pour back into saucepan and simmer on low heat. Drizzle half of the sauce over the mushrooms in the two au gratin dishes. Preheat oven to 180c. Season the two pieces of fish with salt & pepper.
- Fry seasoned fish in olive oil and sear lightly 2 minutes each side.
- Place one piece of fish over the mushrooms and sauce on each of the au gratin dishes.
- Drizzle each piece of fish with the remaining sauce.
- Heat bananas in butter. Caramelize until lightly golden (about 1-2 minutes each side.) Remove bananas from pan and place slices on top of the sauced fish in the au gratin dishes.
- Place au gratin dishes in preheated 180c. Bake for about 18 minutes or until sauce is bubbly and golden. Remove from oven and let cool slightly before eating.