Recipes

Roast angel shark supreme on olive oil pommes purée, sauce Cinq Epices (Serves 4)

	Ingredients: 4 ‘supreme’ of angel shark (ask fishmonger to do this) olive oil   4 large potatoes 100 mL cream 100 mL olive oil salt and pepper   Sauce 20 g five spice 500 mL Shiraz 250 mL fish stock 250 mL veal stock 1 teaspoon cream 200 g butter

Method

Boil and mash potatoes. Stir in cream and oil and season to taste.

In a non-stick pan, cook the fish in a little olive oil for 2-3 minutes each side – it should be firm and golden.

To serve, place a spoonful of mash in the centre of the plate, top with fish and dress the outside of the plate with the sauce.

Sauce

Sear the five spice in a little oil in a hot pan, add the wine and stocks and reduce by 2/3. Add the cream and slowly stir in the butter. Season and pass through muslin.