Recipes

Jewfish with pea textures

By Shannon Bennett

35 minutes

Preparation time

40 minutes

Cooking time

4 serves

Serves

Ingredients

4 x 150 g Jewfish fillets, skin off, pin boned

4 baby leeks, washed

1 cup green lentils

1 cup red lentils

1 carrot, peeled and cut brunoise

Sea Salt to taste

250 g frozen peas

75 g butter

Sea Salt to taste

4 tablespoons butter

2 tablespoons parsley, finely chopped

1 shallot, finely chopped

6 sage leaves, finely chopped

6 mint leaves, finely chopped

50 g pea tendrils

Pre-heat oven on Grill at 220°C.
Place leeks in a perforated steam tray and steam at 100°C for 2 minutes. Refresh in cold water and pat dry with paper towel.
Place green lentils in a solid steam tray, cover with boiling water and steam at 100°C for 10 minutes.
Place red lentils in a solid steam tray, cover with boiling water, add to the steam oven with the green lentils and steam at 100°C for a further 15 minutes or until just al dente.
Drain both lentils and set aside in a small saucepan.
Place carrots in a perforated steam tray and steam at 100°C for 2 minutes, then mix the cooked carrot in with the lentils.
Place leeks on the grilling and roasting insert, placed in the universal tray. Grill leeks until coloured.
Place fish fillets on a baking paper lined perforated steam tray and steam at 70°C for 8 minutes. Season with salt to taste.

Place peas in a perforated steam tray. Steam at 100°C for 2 minutes and then place in the bowl of a food processor.
Season the steamed peas with salt and blend to a smooth puree with the butter. Set aside ready for serving.

Heat butter in a small pan on medium heat, Induction setting 5 until melted. Increase heat to medium-high, Induction setting 7-8 and continue to cook until the butter has reached a nutty brown colour. Add the herbs and stir to combine.

Place fish on one side of a warmed plate and drizzle with the herb butter.
Place 2 tablespoons of pea puree on the opposite side of the plate in a line to match the fish.
Top the puree with 2-3 tablespoon of lentil and carrot mix and scatter on the pea tendrils for garnish.

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