Recipes
Jewfish with pea textures
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
Pea Puree
250 g frozen peas
75 g butter
Sea Salt to taste
Herb Butter
4 tablespoons butter
2 tablespoons parsley, finely chopped
1 shallot, finely chopped
6 sage leaves, finely chopped
6 mint leaves, finely chopped
To Serve
50 g pea tendrils
Miele Accessories
Method
- 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.
Pea Puree
- 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.
Herb Butter
- 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.
To Serve
- 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.
Applicance Functions
Shannon Bennett
Shannon Bennett is a Melbourne-born chef, restaurateur, television personality and cookbook author. Best known as the founder and former owner of Vue de monde (Vue Group), which he sold in 2017, Bennett now resides in Byron Bay where he founded The Belongil — a multi-venue dining destination comprising Belongil Bistro, fine dining restaurant Feu, The Belongil Kiosk, and the hidden members’ bar Blind Tiger. Feu was recognised in Condé Nast’s Hot 50 as one of the world’s top new restaurants. Beyond hospitality, Bennett is passionate about the intersection of technology and dining, and has founded several successful ventures including Culinary Wonderland and OntheMonee.