Chefpond

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Kingfish, brassica and gascony butter

INGREDIENTS

4 x 90g pieces kingfish fillets, skin off, bloodline removed

1 tablespoon olive oil

Murray River Sea Salt

White pepper

½ cup raisins

12 medium-size cauliflower florets, petals separated

1 tablespoon parsley, finely chopped

Pickled Vegetables

300ml white wine vinegar

250ml water

225g sugar

8 Brussel sprouts, petals separated

8 purple sprouting broccoli

Gascony Butter

250g butter, room temperature

2 garlic cloves, roasted

1 teaspoon sweet paprika

1 teaspoon parsley, finely chopped

2 teaspoons Dijon mustard

½ teaspoon cayenne pepper

½ teaspoon nutmeg

2 tablespoon flat leaf parsley, chopped

1 tablespoon flat leaf parsley, finely chopped, extra

Murray River Salt to taste

METHOD

1.Pre-heat oven on Fan Plus 160°C.

Picked Vegetables

1.Combine vinegar, water and sugar in a medium pan and cook on medium heat, Induction setting 6, until the sugar has dissolved.

2.Place the sprouts, cauliflower and sprouting broccoli in a perforated tray and steam at 100°C for 3 minutes. Plunge into iced water to stop cooking.

Drain on paper towel.

3.Place cooled cauliflower and Brussel sprout petals into the pickling liquid and set aside until required.

Fish

1.Place raisins in a small bowl and cover with water, set aside for at least 15 minutes.

2.Season fish fillets and drizzle with a little olive oil. Place fish on the grilling and roasting insert, placed in the multi-purpose tray and place

in the oven on shelf position 2.

3.Select Moisture Plus at 160°C with an Automatic burst of steam. Follow prompts on control panel for using Moisture Plus and cook for 7 minutes.

4.Remove the fish from the oven and rest for 5 minutes before serving.

Gascony Butter

1.Place the butter in a bowl of an electric mixer fitted with a paddle and beat until pale and creamy.

2.Gradually beat in the remaining ingredients.

3.Place the butter mixture in a small pan on medium heat, Induction setting 5-6, cook stirring constantly for approximately 4 minutes, or until the shallot has softened. Keep warm on Induction setting 1 while plating up.

4.Heat gascony butter in a medium size pan, on medium heat, Induction setting 6. Add the cauliflower and parsley cook for 3 minutes.

To Serve

1.Place 2 pieces of fish on each plate.

2.Scatter the vegetables around each plate and drizzle with Gascony butter. Serve remaining Gascony butter in a jug.

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