Ingredients
Vermouth veloute
50ml oil
Jewfish frame, cut into pieces
1 clove of garlic, crushed
1 eshallot, sliced
1 sprig thyme
3 button mushrooms, sliced
60ml Chardonnay
200ml chicken stock
200ml milk
250ml cream
230ml Margan off-dry vermouth
Spinach Purée
500g baby spinach leaves, washed
1 tbsp grape seed oil
1-2 tbsp iced water
Plating the dish
2 x Jewfish fillets, cut in 4
300g pippies
1 bunch sprouting broccoli, stem and leaf, trimmed, blanched
1/3 bunch Romanesco, blanched
1 broccoli stalk, blanched
Deep fried kale
Method
1. Spinach purée: Blanch spinach, in batches, by putting in a large colander set over the sink. Slowly pour over boiling water. Using gloves, squeeze out moisture.
2. Transfer to a blender with oil and iced water, blend to create a dark green emulsion. Pour into a bowl, sit purée over a bowl of ice water to retain colour.
3. Vermouth veloute: Heat 20ml oil in a large saucepan over medium high heat, add fish bones, cook for 5 minutes or until golden brown, add garlic, eshallot, thyme and mushrooms. Add Chardonnay, reduce by ½, add chicken stock and reduce by ½. Add milk and cream, simmer for 5 minutes.
4. Strain into a clean saucepan, season with salt and 30ml Margan vermouth. Add spinach purée.
5. Jewfish: Heat 20ml oil in frying pan over medium high heat. Add fish, skin side down, cook for 3 minutes or until skin is crisp. Turn, cook for a further 3 minutes or until fish is cooked through.
6. Heat remaining oil in a separate pan, over high heat. Add pippies and stir, add remaining vermouth, and cover. Cook for 3-4 minutes or until pippies open.
7. Using a stick blender, blend the veloute to create fresh bubbles.
8. Place fish on plate topped with vegetables, pippies and veloute.
Garnish with deep fried kale.
Wine Match: Margan Vineyards Albarino 2019