Welcome spring with a lighter white fish dish in a colourful, rich coulis.
50ml olive oil
1 leek, white part only, cut into 2cm cubes
2 large red capsicums, seeded and cut into 2cm cubes
2 small cloves garlic, peeled and lightly crushed
75ml dry white wine
150ml chicken stock, plus 150ml-300ml extra
800g baby kipfler potatoes, washed and unpeeled
50g butter, melted
2 tbsp finely chopped parsley
4 x 180g blue-eye trevalla fillets
60ml extra virgin olive oil
freshly ground black pepper
1. Preheat the oven to 150°C.
2. Pour olive oil in to a large roasting tray, then add the leek, capsicum and garlic. Season with salt, then cook in the oven for 30 minutes. Add the wine, stir, and cook for a further 30 minutes, then add 150ml stock and cook for 30 minutes more. Remove from the oven and pass through a food mill or mouli – don't puree or you will end up with thicker, less delicate sauce. Keep warm while you cook the potatoes and steam the fish.
3. Bring a pan of salted water to a simmer. Add potatoes and simmer gently until tender, about 20 minutes (if using regular-sized kipflers, they will take longer).Drain, cut each potato in half, and toss with butter and parsley.
4. You will need two steamers for the fish. Place a bowl in each steamer, place 2 fillets of fish in each bowl, and add extra chicken stock (150ml-300ml, depending on dish size) to halfway up the fish. Place the steamers over boiling water and steam for 8-10 minutes – the fish should start to feel firm to touch. Take the steamers off the stove, lift lids to release excess steam, then put the lids back on the steamer baskets. Leave the fish to rest for 2 minutes.
5. To serve, pour equal amounts of sauce into the centre of each plate. Place a piece of fish on each, drizzle with extra virgin olive oil and grind some pepper over the top. Serve immediately with the kipfler potatoes.
If you like this recipe, try Neil Perry's Raspberry and vanilla mousse