Delicate, detailed and rich, this masterpiece from Mark Best of Infinity by Mark Best requires a light-to-medium-bodied white wine with a little texture – try Riesling or Pinot Gris.
INGREDIENTS
4 x 160g Murray cod fillets, skin on and pin-boned
Sea salt
Fermented kipfler potatoes
1kg kipfler potatoes, peeled and left whole
15g sea salt (about 1.5% of potato weight)
Fish milk sauce
1kg white fish bones (cod, snapper or similar)
650ml milk 60ml white soy sauce (or light soy sauce)
1.5g xanthan gum (optional, for a slightly silky texture)
To finish
1 tbsp bottarga, finely grated
A handful of young sorrel leaves (or baby spinach as a substitute)
Olive oil for drizzling
METHOD
1. Ferment the potatoes: steam the peeled kipfler potatoes at 90°C for 20-30 minutes until just tender but still firm. Cool slightly. Toss with the salt and a little water so it sticks evenly. Place in a clean jar or vacuum-seal bag. Leave at room temperature for 4 to 5 days to ferment gently. Store in the fridge until needed.
2. Make the fish milk: pre-heat the oven to 180°C. Cut the fish bones into small pieces about 8cm long. Roast on baking paper until golden. Place the roasted bones in a deep oven-proof dish or saucepan. Warm the milk to 60°C and pour over the bones with the soy. Cover tightly with foil and place in the oven at 100°C for 2 hours to steep. Cool, then strain through a fine sieve or muslin. Blend with xanthan if using to slightly thicken then strain again. Chill until required.
3. Steam the cod: lightly season the fillets with salt. Steam skin side up for 3-5 minutes at 100°C until just cooked and the skin is soft and glossy.
4. Fry the fermented potatoes: remove the fermented kipflers from the fridge and pat dry. Heat oil in a deep pan to 180°C. Fry the potatoes whole until golden and crisp. Drain on paper towel and season lightly with salt.
5. To serve: warm the fish milk gently but do not boil. Place the cod fillet on each plate. Spoon over the warm fish milk. Add two or three crisp fermented kipflers and scatter with sorrel leaves. Finish with a fine grating of bottarga and a drizzle of olive oil.