STEAMED STONE BASS WITH WILD GAR­LIC AND LEMON OIL, LEEK ASH, CON­FIT LEEKS AND CRUSHED POTA­TOES

EADT Suffolk - - Food & Drink -

Easter lunch can be heavy in meat, but in many coun­tries it’s fish that takes cen­tre stage. I think that’s a great idea – leav­ing more space for chomp­ing on all those choco­late eggs. This dish takes in­spi­ra­tion from the Scandi-Nordic cook­ing scene which is dom­i­nat­ing so many in­flu­en­tial restau­rants at the mo­ment. It’s fresh, of the sea­son, and stays true to the na­ture of the ba­sic in­gre­di­ents. Don’t be put off by the idea of the leek ash, it lends a smoky, bar­be­cue note to the fish that bal­ances per­fectly against the sweet­ness of the con­fit. Take the skins off the pota­toes if you don’t want to leave them whole.

In­gre­di­ents

1 stone bass (or cod) fil­let per per­son (about 150g) For the leek con­fit and ash: 2 leeks 25g un­salted but­ter 1tbsp fresh thyme Pinch sugar 4tb­sps wa­ter Sea­son­ing For the pota­toes: 750g baby pota­toes, halved in their skins 40g un­salted but­ter Sea­son­ing For the wild gar­lic and lemon oil: 75g wild gar­lic Juice ¼ lemon 100ml mild oil Sea­son­ing

Method

Make the oil first. Blitz the wild gar­lic, oil and lemon juice in a food pro­ces­sor un­til smooth. Pass through a sieve into a bowl and sea­son to taste. Set aside.

Place the pota­toes in a large pan, bring to the boil and then sim­mer un­til knife ten­der (about 15 min­utes).

While the pota­toes are cook­ing make the leek ash. Cut one of the leeks in half then peel on half into sin­gle lay­ers and lay on a bak­ing tray. Place un­der a hot grill and cook un­til com­pletely burnt. Re­move to a pes­tle and mor­tar, add a pinch of salt and crush into tiny grains.

Thinly slice the rest of the leeks and add to a pan with the but­ter, thyme, sugar, wa­ter and some sea­son­ing. Bring to the boil then turn down to a sim­mer, top with a lid, and cook for around 10 min­utes un­til very soft. In the last 10 min­utes of cook­ing time (while the leeks and pota­toes cook) sea­son the fish and place the fil­lets in a bam­boo steamer on top of grease­proof pa­per. Bring the wa­ter to the boil then to a sim­mer and steam for 10 min­utes.

To serve drain the pota­toes, add the but­ter to them, sea­son and lightly crush. Plate up the pota­toes with a cou­ple of spoons of con­fit leek. Sprin­kle the fish with the leek ash and add to the plate. Driz­zle over some wild gar­lic oil.

Serve with sea­sonal veg­eta­bles.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.