Herb crusted line fish with parmesan polenta chips, garlic aioli,
pea puree and confit vine tomatoes
Preparation time: 45 minutes
Cooking time: 25 minutes
Serves: 10
Ingredients:
Polenta Chips:
2l vegetable stock
500g polenta
70g parmesan, finely grated
Vegetable oil, to deep-fry
1 tablespoon finely chopped fresh rosemary
Sea salt flakes & freshly ground black pepper
Confit Vine
Tomatoes:
750g vine tomatoes
250ml olive oil
2 fresh rosemary sprigs
6 fresh thyme sprigs
6 garlic cloves, peeled
Kosher salt and freshly ground black pepper
10ml red wine vinegar
Pea Puree:
2 shallots, finely chopped
45ml butter
60ml white wine
500g peas
125ml cream
Aioli:
1 egg
250ml oil
5ml whole grain mustard
15ml parsley, finely chopped
15ml dill, finely chopped
15ml chives, finely chopped
2 cloves of garlic, crushed
Juice and zest of 1 lemon
Salt and pepper
Fish:
2kg Line fish cut into 200g portions
2 cup bread crumbs
120ml parmesan, grated
Zest of 1 lemon
160g butter, melted
45ml parsley, finely chopped
45ml chives, snipped
45ml coriander, finely chopped
2 clove garlic, crushed
Salt and pepper
Specialized Equipment: Deep Fryer, Blender
Method:
Bring the
stock to the boil in a large heavy-based saucepan over medium-high heat. Using
a balloon whisk to stir the stock, gradually add the polenta in a thin steady
stream.
Reduce heat
to medium and cook, stirring constantly with a wooden spoon, for 10-15 minutes
or until mixture thickens and polenta is soft. Remove from heat and stir in the
parmesan.
Pour the
polenta evenly over the bases of the prepared, greased pans and use the back of
a spoon to smooth the surface. Cover with non-stick baking paper and set aside
to cool. Place in the fridge for 4 hours or overnight to set.
Turn polenta
onto a clean work surface. Using a sharp knife, cut into chips.
Heat the oil
in a deep fryer to 180°C.
Fry the
polenta chips in the oil until golden brown. Drain on paper towel, sprinkle
with rosemary and season well.
Confit Tomatoes:
Turn the
oven down to 120°C.
Put the
tomatoes in a baking pan large enough to hold them in a Single layer. Pour the
oil over the tomatoes, add the herb sprigs and garlic cloves, and season
generously with salt and pepper. Roast, uncovered, until the tomatoes are
swollen and the skins are wrinkled, about 3 hours.
Remove the
tomatoes from the oven, allow to cool, then cover and refrigerate overnight.
Pea Puree:
Sauté the
shallots in the butter, until translucent, but not brown. The cream and bring
to the boil, then add the peas.
Cook for 2
minutes, then transfer to a blender, and blend to a puree.
Season well
with salt and pepper.
Aioli:
Place the
egg, oil, mustard, parsley, dill, chives, lemon zest and lemon juice in the jug
of a stick blended.
Slowly
insert the blender and turn it on, lifting it slowly to allow more and more oil
to be incorporated.
Season well
with salt and pepper.
Fish:
In a mixing bowl, mix together the bread crumbs, parmesan,
lemon zest, butter, herbs and garlic together. Season well with salt and pepper
and set aside
Preheat the oven grill.
Pat the crumb Over
the top of the fish to create an even, thin layer. Put the pan under the grill,
and cook until the crumb is golden and crispy.
In the meantime, heat the oil to 180°C and fry the chips till
golden.
To assemble:
Drag 50g pea puree across the centre of a black slate. Top
it with the fish in the centre. Add the chips in the top left corner, and the
tomatoes in the bottom right.
Dollop the mayo around the plate and garnish with a dried
lemon slice and parmesan shavings.
