Blue Eye Cod & Crushed Kipflers

with lemon powder & red wine glaze

Blue Eye Cod & Crushed Kipflers

with lemon powder & red wine glaze
Method
Serves 4
Lemon Powder

The day before: Grate lemons with a microplane (or normal grater). Dry overnight and pass through fine sieve.

Kipfler Potatoes

Place the potatoes in salted water (18g per litre), bring to the boil and simmer until tender. Let the potatoes cool down in the water for 5 minutes, peel and cut into 2cm pieces.

Red Wine

Glaze Roast fish bones and all the trimmings in the oven until golden. Add mirepoix of vegetables, thyme and garlic, and roast for 20 minutes.

Add the red wine vinegar to deglaze the tray, scrape the bottom of the tray to avoid burning them. Keep in the oven to reduce the vinegar, then add the red wine, scrape again and keep cooking in the oven.

Once the wine is reduced, transfer everything to a pot. Add chicken and veal stocks. Cook for 1 hour, strain and reduce.

When the sauce starts to have a nice consistency and is strong enough, emulsify with butter and the juice of a lemon.

Eschallots

Confit the eschallots with olive oil, salt, pepper and thyme. When tender, cut in half lengthwise and sear in a pan on medium heat.

Cabbage Cut small rings into the leaves and blanch in boiling, salted water. Refresh immediately in iced water.

To Serve

Reheat potatoes with chicken stock and butter. Crush with a fork, finish with chopped parsley and check seasoning. When everything is ready, preheat a non- stick pan with vegetable oil, season the fish and cook on both sides until golden in colour. The fish is cooked when the flesh separates when you press it down with your finger. Sprinkle with some lemon juice and sea salt, and drizzle some red wine glaze on top.

Spoon the crushed potatoes on one side of the plate and place the cabbage and eschallots nicely on top it. Put the fish next to the potatoes and sprinkle the dish with the lemon powder. Serve the rest of the sauce on the side and sprinkle with capers and snow pea tendrils.

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