Leatherjacket with potato, fennel, olives and pancetta

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

2 waxy potoatoes (such as kipfler/fingerling), cut in half

1 whole fennel bulb, trimmed and cut into quarters

750ml (3 cups) fish stock

250 ml extra virgin olive oil

2 whole leatherjackets, about 400g each, heads and skin removed, skinned, fins trimmed

2 tablespoons pitted kalamata olives

120g pancetta, cut into lardons

lemon oil (to serve)

Sea salt to taste

 

Method:

Preheat a flat-top barbeque hotplate to high, or heat a flat stovetop grill pan over high heat.

Place the potato and fennel in a small saucepan and cover with the cold stock and olive oil. Bring to the boil over high heat. Reduce the heat to medium, then simmer for 10-15 minutes until the vegetables are tender. Remove the vegetables from the stock and set aside.

Place the leatherjackets directly onto a hot grill plate. Cook for a bout 2 minutes, then carefully turn the fish using a spatula. Add the potato, fennel, olives and pancetta to the grill plate at this stage, to heat through and caramelize a little while the fish is cooking. Cook the fish for a further 2-4 minutes, until just cooked through.

Remove all the ingredients from the barbeque and serve on a platter. Finish with a splash of lemon oil and a good sprinkling of sea salt.

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