Poached hapuka, artichokes and garlic mayonnaise

SERVES 6

“As an apprentice I would eat out in Sydney’s restaurants as frequently as I could, and one of the best dishes I tried was a simple poached kingfish with artichokes cooked in sauce barigoule at Bistrode,” says Niland. “Here is my interpretation.”

6 x 180 gm hapuka, bass grouper or bar cod fillets, skin on and pin-boned

BARIGOULE

1 tbsp coriander seeds

½ tbsp fennel seeds

½ tbsp black peppercorns

1 fresh bay leaf

4 thyme sprigs

300 ml extra-virgin olive oil

½ onion, finely sliced

½ carrot, finely sliced

½ celery stalk (taken from the heart), finely sliced

½ garlic bulb

500 ml (2 cups) dry white wine

500 ml (2 cups) water

1 kg Jerusalem artichokes, halved

GARLIC MAYONNAISE

2 egg yolks

½ tbsp dijon mustard

2 tsp white-wine vinegar

250 ml (1 cup) grapeseed oil

Juice of ½ lemon

3 garlic cloves, finely grated

TO SERVE (OPTIONAL)

½ bunch each French tarragon, flat-leaf parsley and chervil, leaves picked

3 sorrel leaves, sliced

½ bunch dill, sprigs picked

1 For the barigoule, tie spices and herbs together in a muslin cloth to make a bouquet garni. 2 Heat olive oil in a large, wide-based saucepan over medium-low heat and cook onion, carrot, celery and garlic until tender, without colouring (7 minutes). Add wine and bouquet garni and bring to the boil. Add water and return to the boil, then set aside.

3 For the mayonnaise, rest a bowl on a tea towel draped over a saucepan (this helps to stabilise the bowl). Add egg yolks, mustard, vinegar and a pinch of salt and whisk to combine. Continue whisking, slowly drizzling in oil to form a thick emulsion. Add lemon juice, garlic and salt to taste. It should be the thickness of softly whipped cream; adjust with a little warm water if necessary. Set aside.

4 Place 500ml (2 cups) of the barigoule liquid and the cooked vegetables in a large saucepan and set aside. Place remaining barigoule liquid in a large, heavy-based saucepan and bring to the boil. Add artichokes and cook until just tender

(10 minutes), then remove with a slotted spoon and set aside.

5 Remove pan from heat, add fish, cover and set aside until flesh is opaque (7-8 minutes). Using a slotted spoon, carefully transfer fish to a plate and gently peel away the skin.

6 Combine tarragon, parsley, chervil, sorrel and dill, if using, and set aside.

7 Bring reserved 500ml

(2 cups) barigoule liquid and all the vegetables, including artichokes, to a simmer then spoon over fish. Add a spoon of the mayonnaise and serve with reserved herbs.

Note Traditionally a barigoule is used to poach and preserve artichokes. This stock has a generous layer of oil on top, but don’t discard it, as it acts as a vinaigrette for the dish.

The aromatics and vegetables also make a beautiful garnish for the finished dish.