Recipes
Kingfish, brassica and gascony butter
35 minutes Preparation time
30 minutes Cooking time
4 serves Serves
Ingredients
4 x 90 g pieces kingfish fillets, skin off, bloodline removed
1 tablespoon olive oil
Sea Salt
White pepper
½ cup raisins
12 medium-size cauliflower florets, petals separated
1 tablespoon parsley, finely chopped
Pickled Vegetables
300 ml white wine vinegar
250 ml water
225 g sugar
8 Brussel sprouts, petals separated
8 purple sprouting broccoli
Gascony Butter
250 g butter, room temperature
2 garlic cloves, roasted
1 teaspoon sweet paprika
1 teaspoon parsley, finely chopped
2 teaspoons Dijon mustard
½ teaspoon cayenne pepper
½ teaspoon nutmeg
2 tablespoon flat leaf parsley, chopped
1 tablespoon flat leaf parsley, finely chopped, extra
Salt to taste
Miele Accessories
Method
Picked Vegetables
- Combine vinegar, water and sugar in a medium pan and cook on medium heat, Induction setting 6, until the sugar has dissolved.
- Place the sprouts, cauliflower and sprouting broccoli in a perforated tray and steam at 100°C for 3 minutes. Plunge into iced water to stop cooking. Drain on paper towel.
- Place cooled cauliflower and Brussel sprout petals into the pickling liquid and set aside until required.
Fish
- Place raisins in a small bowl and cover with water, set aside for at least 15 minutes.
- Place fish in a Steam Oven at 85°C and cook for 7-8 minutes.
- Remove the fish from the oven and rest for 5 minutes before serving.
Gascony Butter
- Place the butter in a bowl of an electric mixer fitted with a paddle and beat until pale and creamy.
- Gradually beat in the remaining ingredients.
- Place the butter mixture in a small pan on medium heat, Induction setting 5-6, cook stirring constantly for approximately 4 minutes, or until the shallot has softened. Keep warm on Induction setting 1 while plating up.
- Heat gascony butter in a medium size pan, on medium heat, Induction setting 6. Add the cauliflower and parsley cook for 3 minutes.
To Serve
- Place 2 pieces of fish on each plate.
- Scatter the vegetables around each plate and drizzle with Gascony butter. Serve remaining Gascony butter in a jug.
Applicance Functions
Neil Perry
Neil Perry has spent more than four decades shaping Australia's culinary landscape, including Melbourne's dining scene through the iconic Rockpool Bar & Grill. Today, he leads the Margaret Family in Sydney's Double Bay, home to Margaret, Café Margaret, Gran Torino and Pizzeria Sotto. An acclaimed chef, restaurateur and author of 11 cookbooks, Neil has a deep appreciation for exceptional Australian produce and the longstanding relationships he's built with local growers and suppliers. At the heart of his cooking philosophy is a belief that great food is about more than what's on the plate, it's about care, generosity and bringing people together around the table.