Trevally Julienne

Name: Trevally Julienne
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1 kilogram trevally fillets, skinned and boned.; 1 onion.; 1 cup carrots.; 1 cup celery.; 1 cup leek.; 25 grams butter.; ½ cup white wine.; ¼ cup vermouth, dry.; 1 cup fish stock.; 1 lemon.; ½ cup cream.; 2 egg yolks.; Salt, pepper.; Pinch cayenne pepper.

SpotX Wild Foods Recipe from George Vincent
Prep:20 minutes Cook:10 minutes Difficulty:2

Ingrediants:

1 kilogram trevally fillets, skinned and boned.
1 onion.
1 cup carrots.
1 cup celery.
1 cup leek.
25 grams butter.
½ cup white wine.
¼ cup vermouth, dry.
1 cup fish stock.
1 lemon.
½ cup cream.
2 egg yolks.
Salt, pepper.
Pinch cayenne pepper.

Directions:

Dice onions.
Cut carrot, celery and leek into fine julienne (long thin strips).
Cut trevally into 2cm cubes.
Butter a casserole dish, arrange fish over base.
Heat butter in a saucepan and sauté onion and vegetables.
Add wine, vermouth, juice of the lemon, fish stock, bring to the boil.
Combine cream and egg yolks and add to pan.
Do not boil any more.
Remove pan from heat, season and pour over fish.
Cover and cook in a moderate oven for 10 minutes.

Trevally Recipes

Mark’s Trevally Kokoda

Smoked Trevally Spread

Whole Tandoori Trevally

Fried Trevally Fillets

Smoked Trevally Pie

Trevally in a Mushroom and Cheese Sauce

Trevally Julienne

Trevally Marsala

Trevally
Like kahawai, trevally was for many years considered only good as bait. The flesh is relatively dark and quite oily, making it ideal for smoking. Filleted, the fish has a strong flavour that works well in pasta and other dishes where sauces might overpower the more delicate taste of other species. Trevally is also excellent grilled or barbecued as steaks, fillets or cooked whole. Where possible, leave the skin on – it helps keep the fish together and the fat under the skin keeps the flesh moist.
Trevally makes brilliant raw or marinated fish and is great in sushi or as sashimi. Trevally is best eaten fresh, as it does not freeze well.
Trevally can be caught seasonally around most of the New Zealand coast and quite often the schools of these fish can be seen gorging in krill on the surface. While this makes them relatively easy to find and catch for recreational fishers, unfortunately a commercial seine boat can hoover up whole schools in a single sweep.
Trevally are easy to fillet and are dealt with in the same way as you would a snapper. Removing the skin can be a little more difficult and requires a sharp knife run flat and firm between the skin and the flesh to remove in one piece. Because of its lack of ‘real’ scales, some people cook their trevally fillets with the skin on.