Salt fish and soft egg

Gourmet Traveller (Australia) - - Food -


“This is based on Fer­gus Hen­der­son’s ver­sion of bran­dade de morue, served with a con­fit yolk for rich­ness,” says Ed­wards. “This is my ul­ti­mate food – it’s a great snack with a glass of wine, a stand-alone meal or a bang­ing break­fast.” A soft poached egg is an easy sub­sti­tute for the con­fit yolk. Pic­tured p101.

250 gm salted fish (see note) 150 gm floury pota­toes, such as royal blue, se­bago or De­siree, quar­tered ½ onion 2 bay leaves Finely grated zest of 1 lemon 80 ml (1⁄3 cup) ex­tra-vir­gin olive oil 1 tsp white pep­per Juice of 1⁄2 lemon 1 egg yolk, sep­a­rated from egg­white and in­tact 2 tbsp olive oil ¼ cup (loosely packed) flat-leaf pars­ley, finely chopped Char-grilled toast, to serve SPRING ONION OIL 150 ml rice bran oil 2 cups spring onion tops, thinly sliced, plus ex­tra, to serve 1 For spring onion oil, com­bine in­gre­di­ents in a food pro­ces­sor and blend on high speed un­til smooth (5 min­utes). Pour into a fine sieve set over a bowl, cover and re­frig­er­ate to strain (2 hours; re­frig­er­at­ing will stop the oil dis­colour­ing).

2 Add fish, potato, onion, bay leaves and half the lemon zest to a large saucepan and cover with wa­ter. Bring to the boil, then re­duce heat to low-medium and sim­mer un­til fish and potato are ten­der (20-25 min­utes). Strain, re­serv­ing 60ml of cook­ing wa­ter. Dis­card onion.

3 While still warm, mash potato and, for a smoother con­sis­tency, pass through a mouli or fine sieve. When cool enough to han­dle, re­move skin and bones from fish and coarsely shred the flesh. Trans­fer fish to an elec­tric mixer fit­ted with the pad­dle at­tach­ment and beat un­til shred­ded (6 min­utes). Add potato and beat to com­bine, then grad­u­ally add ex­tra-vir­gin olive oil and re­served cook­ing wa­ter un­til mix­ture has a fi­brous, fluffy tex­ture. Sea­son with white pep­per, lemon juice and re­main­ing lemon zest.

4 Pre­heat oven to 100°C.

Add egg yolk to a small metal dar­i­ole mould or heat­proof ves­sel of a sim­i­lar size (such as an espresso cup) and cover com­pletely with olive oil. Half-fill an oven tray with warm wa­ter, add mould and cook in oven un­til the yolk is warmed and slightly thick­ened (7 min­utes).

5 To serve, warm bran­dade and fold through the pars­ley. Dol­lop bran­dade onto a plate, top with con­fit egg yolk and sprin­kle with spring onion tops. Driz­zle with spring onion oil and serve with char-grilled toast.

Note At The Sum­mer­town Aris­tol­o­gist, the chefs make their own salted snap­per, but salted cod, soaked overnight in a large quan­tity of cold wa­ter, is a good sub­sti­tute. To salt your own fish, cover fil­lets with salt and cure for 2 days in re­frig­er­a­tor, en­sur­ing they re­main cov­ered with salt, then rinse well and re­frig­er­ate, sus­pended or on a wire rack, for up to a week.

Wine sug­ges­tion A slightly oily, weighted white such as Jauma “Xpec­ta­tions” Caber­net Sauvi­gnon from McLaren Vale.

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