James Viles's Murray Cod Steamed in Burnt Butter with Creamed Eggs and Silverbeet | Electrolux Australia

100g butter
80ml lemon juice 
4 x 100g Murray cod steaks
20g salt
100ml cream
2 bunches silverbeet (washed well and de-stemmed)
1 punnet of native violets
30g trout roe

  1. Preheat the Electrolux Steam oven to 130°C using the Electrolux Steam function.
  2. Place the butter in a small pan and melt until golden brown and nutty. Allow to cool slightly once melted.
  3. Place the fish into a baking dish and cover with the burnt butter.
  4. Insert the probe into the thickest part of one of the cod steaks.
  5. Place the tray in the oven and connect the probe.
  6. Set the probe core temperature to 70°C.
  7. Once the fish is cooked, remove the probe and reserve the butter.
  8. In a bowl, whisk the eggs together and add the cream.
  9. Pour into a non-stick saucepan and cook on medium heat.
  10. Whisk continuously until smooth and cooked.
  11. Place the silverbeet in a pan and pour over the reserved butter. Cook until the silverbeet wilts.
  12. To serve, place the fish on the base of a bowl, add the creamed egg, followed by the silverbeet.
  13. Garnish with fish roe and native violets.