Blue-eye trevalla roasted on potato scales, with baby beetroot and ricotta

Our Drummoyne Chef, Stephen Hodges, has been an iconic part of the Sydney food scene for 15 years and has finally released a cookbook packed full of seafood goodies! This recipe is one of many delicious Australian Fish and Seafood recipes. Enjoy!

Ingredients:

Serves 4

16 baby beetroot (beets), scrubbed

4x200g (7 oz) blue-eye travella fillets, skin on, pin boned

4 small, all purpose potatoes (such as desiree), peeled and sliced as thinly as possible (preferably with mandolin)

100ml (31/2 fl oz) ghee (see note on p.26)

80g (23/4 oz or 1/3 cup ricotta

2cm (2/3 in) piece fresh horseradish sea salt to taste

2 table spoons lemon oil, to serve (see note on p.12)

 

Method:

Preheat the oven to 200°C

Bring a medium saucepan of salted water to the boil over high heat. Add the beetroot and return to the boil. Reduce the heat to medium and simmer for 30-40 minutes, until the beetroot are just cooked through. Remove from heat and drain. Peel the beetroot when comfortable to handle, but still hot, discarding the skins, then set the beetroot aside in a warm place.

Place the travella fillets on a baking tray, skin side down. Arrange the potato slices on top of each fillet slightly overlapping the layers, to resemble fish scales (see page 437). Turn the fish over, holding the potatoes in place, and press down gently to ensure the ‘scales’ stick. Trim around each fillet to remove excess potato.

Heat a large heavy-based, ovenproof frying pan over medium-high heat until a haze appears. Add the ghee. Gently add the golden fillets, potato side down, and fry until the potato is lightly golden. Transfer the pan to the oven and cook for a further 4 minutes. Remove the pan from the oven and gently remove the skin from each fillet. Turn the fillets over to sear quickly in the still-hot pan, then leave to rest for one minute before serving. (Cooking times may vary depending on the size of the fish from which the fillets were cut; for more information see page 437).

 

Serve the fish, potato scales up, with beetroot on the side. Top the beetroot with a scoop of ricotta then, using a microplane or fine grater, grate fresh horseradish over the ricotta and fish.

Season with salt and finish with a splash of lemon oil.

For more recipes, purchase the Australian Fish and Seafood Cookbook by our Chef, Stephen Hodges, in store now.

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