Servings
4
Preparation time
30 minutes
Ingredients
400g Rival Foods fish filets
100 gr Violife butter with sea salt (vegan)
2 tbsp thinly sliced fresh ginger
1 shallot, chopped fine
2-3 garlic cloves, chopped fine
6 tbsp fresh grapefruit juice
6 tbsp fresh orange juice
2 tbsp fresh lemon juice
100 ml Sauvignon blanc (from Chile)
3 tbsp soy sauce
1 cube of vegetable broth (not diluted in water)
4 tsp wasabi
2 tsp corn flour
Pepper to your liking
Preparation
For the sauce:
Heat the Violife butter in a skillet. Add the ginger, shallots and garlic and cook them over moderate heat until softened, about 3 minutes. Add the juices of the red grapefruit, orange and lemon along with the wine, soy sauce and vegetable broth and bring to a boil over high heat. Cook at moderate heat for 20 minutes.
Set a fine mesh sieve over a jar and sieve the sauce from pieces. Add wasabi, salt and pepper to taste.
Thicken if desired using corn flour. Bring again to boil until desired thickness reached.
Wrap the fish filets individually in aluminum foil. Heat the oven to 180 Cᵒ and warm the filets in the oven for 10 minutes. Take the fish filets out of the oven and unwrap them. Add some Violofe butter in the grilling pan on high heat and wait until the butter is hot. Grill the fish filets each side for 1 minute. Serve together with the sauce.
Tips
Serve with some grilled lemon to drizzle your steak with lemon juice
