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Fillet of West Australian dhufish with warm potato and leek
salad (Serves 1)
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Ingredients:
180 g fresh West Australian dhufish fillet, 15 mm thick and
skin off
plain flour for dusting
50 ml olive oil
¼ lemon
Salad:
½ large leek, halved lengthways
750 mL fish stock
2-3 small désirée, foxton or pink eye potatoes
100 ml extra virgin olive oil
¼ Spanish onion, sliced
1 clove garlic, crushed
½ anchovy fillet, finely chopped
8 sugar snap peas, trimmed
50 ml verjuice
1 sprig thyme, leaves picked
1 ripe tomato, skinned, seeded and diced
freshly ground pepper and sea salt
fresh chervil, for garnish
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Method:
In a slow oven, braise the leek in the fish stock until tender.
Boil potatoes until tender, drain and chill in iced water, then
cut in quarters.
Heat a heavy-based pan to medium, add half the olive oil and sauté
the onion for 30 seconds.
Add garlic and anchovies and cook for 30 seconds longer.
Season to taste with black pepper then toss through the potatoes,
sugar snap peas and sea salt.
Dust fillets with seasoned flour, then heat a separate pan to medium
heat.
Add the remaining oil and place fish, skinned side down into pan.
When fish turns opaque from the pan side up, turn and cook through.
Finish with a squeeze of lemon and allow to caramelise lightly
off the heat.
Remove fish from pan and keep warm.
Return pan to heat, removing any black deposits.
Add the verjuice to deglaze, then the rest of the olive oil, thyme,
drained leek and tomato.
Adjust seasoning to taste.
To serve, remove leek from liquid and form a circle in the centre
of a warmed plate.
Arrange the potatoes inside this, place the fish on top and place
tomatoes and other ingredients from the pan around outside.
Decorate with chervil.
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