Recipes

Fillet of West Australian dhufish with warm potato and leek salad (Serves 1)

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

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.