Entree: South Georgia and the South Sandwich Islands – Seared Albatross Breast (Pan-seared breast of albatross finished with butter, lemon, and coastal herbs)

Serving Size: 2

Approximate Time

Prep 10 min

Cook 8 min

Total 20 min

Ingredients

- 2 albatross breasts, approx. 6 oz (170 g) each
- 1/4 cup (30 g) all-purpose flour for dusting
- Salt and freshly ground black pepper
- 1 tbsp (15 ml) olive oil
- 2 tbsp (28 g) unsalted butter
- 1 small shallot, minced, about 2 oz (60 g)
- 1/4 cup (60 ml) dry white wine
- 1/4 cup (60 ml) chicken or fish stock
- 1 tbsp (15 ml) lemon juice, freshly squeezed
- 1 tbsp (10 g) capers, drained
- 2 tbsp (8 g) chopped fresh parsley or coastal sea herbs (samphire if available)
- Lemon wedges for serving

Instructions

1. Pat the albatross breasts dry and lightly season both sides with salt and pepper. Dredge each breast in the flour, shaking off excess.
2. Heat the olive oil in a heavy skillet over medium-high heat until shimmering. Add the breasts and sear 2–3 minutes per side until a golden crust forms and the interior reaches medium (carryover will finish cooking); remove to a warm plate and tent loosely with foil.
3. Reduce heat to medium and add the butter to the pan. When melted, add the minced shallot and sauté 1–2 minutes until softened but not browned.
4. Pour in the white wine and scrape up any browned bits from the pan. Let the wine reduce by half, then add the stock and simmer 1–2 minutes.
5. Stir in the lemon juice and capers, then return the breasts to the pan just to warm through and coat in the sauce for about 30 seconds.
6. Remove the breasts to serving plates, spoon the sauce over them, sprinkle with chopped parsley or sea herbs, and serve with lemon wedges.