4 x 200g Murray Cod fillets, skin on
40ml extra virgin olive oil
500ml fish stock
250ml pouring cream
60 ml Vernaccia or any dry white wine
½ onion, finely chopped
2 garlic cloves, sliced
100g potato, cubed
1 bunch pencil leeks
1 punnet shimeji mushrooms
400 ml grapeseed oil
Recipe by Frederico Porceddu + Luke Papalia
Photography by John Paul Urizar
Styling by Michaela Le Compte
1. Fill a bowl with ice cubes and water. Blanch chives in boiling water for 30 seconds, drain immediately and put in the ice water. Drain, wrap in paper towels, and squeeze out excess water. Put chives in a blender with the oil and blend for two minutes; strain through a fine sieve, refrigerate overnight.
2. Saute onion and garlic in 50g of butter on low heat until translucent but not coloured. Add wine and simmer, reduce by one third. Add potato, fish stock and cream and simmer until potato is tender. Blend with a stick blender until smooth, season. Keep warm.
3. Trim the base of the pencil leeks and blanch them in boiling water for 6 minutes. To preserve the bright green colour, place them immediately in iced water. When ready to be served, sauté leeks and mushrooms in a hot pan with a touch of olive oil and a pinch of salt. Once cooked, put them aside.
4. Season fish with salt. Heat a frying pan over medium heat and add oil. When it sizzles, add the fish skin side down and cook for approx. 4-5 minutes, turn for 30 seconds.
5. Divide pencil leeks and mushrooms between four warmed plates. Using a spatula, transfer the fish fillets to plates next to the leeks. Spoon Vernaccia sauce generously around the fish. Dot with small amounts of chive oil to finish.
Vermentino, Fiano, or Pinot G