Kingfish, caviar & cockle beurre blanc

Mussel broth

Heat a pan and caramelise the white wine, add the white pepper, shallot, shells, some lemon juice and cook until the shells open. Strain the mussel stock and save.

Kingfish

Take the fillet, cut into 1 cm thick pieces and set aside. ‍

Beurre Blanc

Bring the mussel stock to the boil, reduce if needed and add a dash of cream to start the emulsion. Whisk in the butter and season with salt, pepper and lemon juice.

Finishing the dish

Preheat the plates in the oven and cut the chives into battons.

Remove the plates from the oven. Place 5 slices of fish on each plate, a pile of caviar on each slice of fish and a strip of chives on each pile of caviar. Serve each fish generously with the warm beurre blanc!