Neil Perry's barbecued blue-eye with tarragon tartare sauce
With this simple lunch, you can focus on your friends, not the cooking. Everything other than the fish can be prepared before your guests arrive.
Ingredients
4 boneless, skinless blue-eye fillets (180g each)
sea salt
1 tsp olive oil (plus extra, to serve)
freshly ground black pepper
1 lemon, quartered, seeds removed
For the tarragon tartare sauce
2 tbsp cornichons, finely chopped
1 tbsp baby capers in vinegar, drained, finely chopped
1 anchovy fillet, finely chopped
1 eschalot, finely diced
1 tbsp flat-leaf parsley leaves, chopped
1 tsp French tarragon leaves, finely chopped
150g mayonnaise
sea salt
freshly ground white pepper
lemon juice, to taste
Method
Step 1
For the tarragon tartare, gently mix the chopped ingredients into the mayonnaise. Adjust the seasoning with salt, white pepper and lemon juice as needed.
Step 2
Preheat a charcoal barbecue or gas grill to hot (make sure the grill bars are well cleaned).
Step 3
Sprinkle fillets with sea salt and brush with the oil. Place on the grill presentation-side down (that is, not the skin side). To make a criss-cross pattern, place fillets at a 45-degree angle to the grill bars and cook for 2 minutes, then carefully reposition at a 45-degree angle to the bars in the opposite direction and cook for a further 2 minutes. Carefully turn over and cook for a further 4 minutes (this may vary depending on thickness).
Step 4
Remove from grill and place a fillet on each plate. Drizzle with olive oil and give a good grind of black pepper.
Step 5
Top fish with tarragon tartare sauce, and add lemon quarters. Serve with boiled potatoes and crushed peas.
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Neil Perry is a restaurateur, chef and former Good Weekend columnist.
