A show-off fish dish

Im­press your friends with this de­li­cious fish dish with all the trim­mings

Northern Rivers Style - - CONTENTS - SI­MON JONES, EX­EC­U­TIVE CHEF, EL­E­MENTS OF BY­RON RE­SORT

Serves 4

Pump­kin puree

◆ 200g pump­kin, peeled and diced into 1cm cubes ◆ 300ml veg­etable stock ◆ 30g but­ter

Method:

Cover the pump­kin with hot stock and sim­mer un­til cooked. Strain and puree with the but­ter and enough stock so it moves freely and is smooth. Re­serve in a cov­ered con­tainer un­til needed.

Pump­kin wedges

◆ 4 x 70g wedges of pump­kin ◆ Olive oil ◆ Sea salt and pep­per

Method:

Cut wedges 1" thick and 2" wide. Brush with olive oil and sea­son. Place on a non stick tray and roast at 200°C for 20–30 mins un­til caramelised and a knife can be pushed through eas­ily with lit­tle re­sis­tance.

Pump­kin seed gra­nola

(savoury gra­nola) ◆ 20g hazel­nuts ◆ 25g lin­seed, toasted ◆ 20g pump­kin seeds ◆ 15g jumbo rolled oats ◆ 5g sugar ◆ 1 sprig fresh thyme, leaves only ◆ 15g but­ter ◆ Pinch salt

Method:

Pre­heat oven to 120°C. Warm but­ter in a non-stick pan, add all in­gre­di­ents and gen­tly toast. Place onto a flat oven tray and bake for 15 min­utes, stir­ring ev­ery few min­utes to en­sure an even light brown fin­ish. Re­move from the oven, al­low to cool and store in an air­tight con­tainer un­til ready to use.

Fish

◆ 4 x 200g pieces fresh fish ◆ 30g but­ter ◆ 30ml olive oil ◆ Sea salt and pep­per ◆ 8 sage leaves ◆ 8 macadamia nuts

Method:

Us­ing a large non-stick pan, bring it to heat, pour oil and wait un­til it shim­mers. Sear the fish each side for 3–4 mins un­til well coloured. Add but­ter and baste for 1 minute. Re­move fish from pan. Fry sage leaves.

To fin­ish

Build the plate us­ing two swipes of hot puree, a good ta­ble­spoon of gra­nola and a warm wedge of pump­kin. Place the fish on top. Add a ta­ble­spoon of sage but­ter from pan, place leaves. Us­ing a small grater, shave macadamias to fin­ish.

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