Ingredients
Serves 4Coral trout in wheat beer
25g butter
2 golden shallots, chopped
1 celery stick, chopped
1 carrot, chopped
1 clove garlic, crushed
2 tsp sugar
1 tsp tomato puree
75ml white wine vinegar
4x 200g fillets coral trout
200g fish frames
2 bottles wheat beer
3 juniper berries
Few black peppercorns
1 sprig thyme
1 bay leaf
Crushed kipfler potatoes
300g kipfler potatoes boiled and peeled
50ml olive oil
4 spring onions, finely chopped
½ bunch coriander, finely chopped
Vinaigrette, to glaze
Sea salt and freshly milled pepper
Vinaigrette
120ml extra virgin olive oil
120ml grapeseed oil
50ml white wine vinegar
2 tsp sherry vinegar
½ tsp sea salt
freshly ground black pepper
Method
Coral trout in wheat beer:
Melt butter in a saucepan and sweat shallot, celery, carrot and garlic until lightly browned. Add sugar and cook until caramelized.
Add tomato puree and vinegar and cook until dry.
Add fish bones and one bottle of beer. Add juniper, a few peppercorns, thyme and bay. Simmer for 45 minutes. Strain, reduce slightly and season to taste.
Place remaining beer into a pan that will snugly fit coral trout fillets. Bring to a simmer, add fillets and poach gently for 7-10 minutes. Serve fish with crushed potatoes and surround with sauce.
Crushed kipfler potatoes:
Heat potatoes in olive oil then crush lightly with a fork. Add spring onions to the pot and continue to cook until they soften slightly. Remove from heat. Finish with coriander and moisten with sufficient vinaigrette to glaze. Season to taste
Vinaigrette:
Place oils, vinegars and seasonings into a squeezy plastic bottle and shake to create a light emulsion. It will keep for a couple of weeks. Every time you need to use it, give the bottle a good shake.
Notes: If kipflers are unavailable use bintje’s or nicolas
If you are feeling particularly profligate and want to gild the lily, fold some freshly picked crab meat through the potatoes.