A show-off fish dish

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

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.