Baked Blue Eye with a Creamy Mussel and Saffron Sauce

Gabriel Gaté’s elegant blue eye fish recipe showcases this premium Australian seafood at its absolute finest! This restaurant-quality blue eye fish is gently baked with mushrooms and shallots, creating a perfectly moist and flaky result. The luxurious mussel and saffron sauce elevates this blue eye fish to fine dining status with incredible depth of flavour. Gabriel’s technique ensures this blue eye fish stays tender while the cooking liquid transforms into the most amazing cream sauce. Ready in just 30 minutes, this blue eye fish delivers sophisticated flavours that rival any high-end restaurant! Perfect for special occasions when you want to showcase premium Australian seafood with classic French technique. Subscribe for more incredible recipes from master chefs who share their culinary expertise!

Full Recipe: https://everydaygourmet.tv/recipes/baked-blue-eye-with-a-creamy-mussel-and-saffron-sauce

Ingredients:
10 large fresh mussels, cleaned and washed
2 tbsp dry white vermouth (or sherry)
½ tbsp butter
½ medium shallot, finely chopped
4 medium button mushrooms, sliced
2 pieces of blue eye fillet, each about 150g each
Freshly ground black pepper
About 6 saffron threads
2 tbsp cream
1 tbsp finely cut chives

Method:
Preheat oven to 160°C.

Place the mussels and vermouth in a saucepan on medium heat. Cover the pan and cook for a few minutes until the mussels have opened. Strain the cooking liquid into a bowl and shell the mussels.

Melt the butter in a small ovenproof fry pan. Add the chopped shallots and cook on low heat for a minute. Add the sliced mushrooms, top with the fish fillets and pour the mussel cooking liquid over the fish. Season with black pepper and bring the liquid to a simmer. Cover with lid or foil and bake in the preheated oven for about 10 minutes or until the fish is done.

When the fish is cooked, transfer it without the cooking liquid onto 2 plates and keep it warm. Add the saffron threads to the cooking liquid and bring to a simmer. Stir in the cream and simmer until you get a creamy consistency. Add the mussels to the sauce to reheat briefly.

Spoon the sauce and mussels over the fish, sprinkle with chives and serve immediately.

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