Fish fingers with onion soubise

Vanessa Lewis

We need more olive oil in our lives — not only does it taste amazing but it can be used in more ways than you’d at first think. To reap the most benefit from the antioxidants, use extra virgin olive oil. Fun fact: Did you know that the average Kiwi consumes 200ml of extra virgin olive oil a year compared to the folk in the Mediterranean, who average 25 litres. And they live longer. Serve these fish fingers with onion soubise sauce. They both use extra virgin olive oil.

Onion soubise

1	Onion, sliced (Main)
½ cup	Extra virgin olive oil (Main)
1	Star anise
1 clove	Garlic
½ cup	Cream (Main)

Fish fingers

4	Fish fillets, use gurnard or tarakihi (Main)
¼ cup	Flour
1	Egg
1 ½ cups	Panko breadcrumbs
¼ cup	Extra virgin olive oil (Main)

Directions

1. To make the soubise, place the onion in a pot and cover with the olive oil. Add the star anise and garlic clove. Cut a cartouche — a circle of greaseproof paper that will sit snugly inside the pot on top of the onions — and gently cook the onion until soft and translucent, about 20 minutes.
2. Add the cream and bring to the boil. With a stick blender or in a blender, blitz until sauce is smooth, season to taste.
3. To make the fish fingers, cut the fish fingers into strips. Dredge the fish in seasoned flour. Whisk the egg in a bowl and place the panko crumbs in another bowl. Dip the fish strips into the egg and then dip coat in the panko crumbs.
4. Heat the olive oil in a heavy-bottomed frypan, cook the fish fingers in the oil until golden and crispy on all sides, drain on paper towels and keep warm. Serve with the onion soubise.

See Simon's recipe forseed, prune and whisky cake