Pan-fried fish, cassoulet of beans, vegetables and chorizo
After exploring the Pokolbin region in Australia's Hunter Valley, JAN BILTON shares some of her favourite recipes
PAN-FRIED FISH, CASSOULET OF BEANS, VEGETABLES AND CHORIZO
Based on an Emerson's restaurant's recipe except Emerson's served marlin and I have used monkfish. The cassoulet can be prepared well ahead then reheated to cook the fish.
INGREDIENTS
2 tbsp olive oil
1 onion, diced
1/2 tsp ground cumin
50g spicy smoked chorizo
2 cloves garlic, crushed
670g passata
410g can cannellini beans
pinch sugar
freshly ground salt and pepper to taste
1 tbsp sliced mint leaves
1 cup peas
4 (700g) skinned and boned chunky white fish fillets
METHOD
Heat half the oil in a heavy frying pan. Saute the onion, until softened. Add the cumin, chorizo and garlic and cook for 2 minutes. Add the passata, beans, sugar and seasoning. Simmer for 5 minutes. Add the mint and peas and continue to cook, until hot.
Heat the remaining oil. Season the fish with salt and pepper. Pan-fry on medium-high for about 1 minute each side, until lightly coloured. Place the fish on top of the mixture in the frying pan. Cover and simmer gently for 3-5 minutes, until cooked. Great served garnished with pea fronds. -Serves 4
THE DECK'S DILL-CURED SALMON GRAVLAX
Perfect served with Gartelmann Semillon.
INGREDIENTS
Cure: 2 cups rock salt; 1 cup sugar; 1 bunch dill, roughly chopped; 1 tbsp freshly ground white pepper; 500g piece salmon, skin on, bones removed
Salad: 2 tbsp olive oil; 1 tbsp capers, patted dry; 1/2 each small fennel bulb, red onion; 250g kipfler or small potatoes; 2 tbsp aioli; 1 tsp each wholegrain mustard, chopped preserved lemon; lavash or sourdough bread for serving
METHOD
Combine the rock salt, sugar, dill and pepper. Place the salmon in a shallow dish, skin-side down. Rub the salt mixture into the salmon. Refrigerate for 24 hours, turning over halfway through. Wash the mixture off and pat the salmon dry. Covered, the salmon will keep chilled for 7 days.
Using a sharp knife, thinly slice the salmon from one side to the other. Heat the oil and pan-fry the capers, until crisp. Shave the fennel. Thinly slice the onion. Boil the potatoes until just tender. Drain, cool and cut into 1cm thick slices. Combine with the fennel, onion, aioli, mustard and preserved lemon in a bowl and gently toss to combine. Place the sliced gravlax on a serving plate and top with the potatoes and fried capers. Serve with the lavash or sough dough. -Serves 4 as starter or light meal
BAKED RICOTTA
Excellent accompanied by smoked salmon, sliced avocado and crusty bread.
INGREDIENTS
500g tub smooth ricotta cheese
1 egg, lightly beaten
1/4 cup finely grated parmesan cheese
salt and freshly ground black pepper to taste
1 tsp finely grated orange rind
2 tsp fresh thyme leaves
olive oil cooking spray
METHOD
Preheat the oven to 200C. Combine the ricotta, egg, parmesan, salt, black pepper, orange rind and half the thyme in a bowl. Spoon into four small oiled ramekins. Top with the remaining thyme. Spray with oil. Bake for 25 minutes or until golden and set. -Serves 4.
DECONSTRUCTED LEMON MERINGUE PIE
My simple take on Emerson's smashed lemon meringue pie. Mine is one of those dishes you can throw together for unexpected dinner guests. Delicious - keep the presentation artistic.
INGREDIENTS
1/2 cup each: rolled oats, brown sugar, plain flour
1/2 teaspoon mixed spice
75g chilled butter, grated
3/4 cup lemon curd
2 tbsp lemon juice, optional
4 large meringues
4 scoops lemon sorbet (from supermarket freezer)
whipped cream to serve
METHOD
Preheat the oven to 180C. Combine the rolled oats, brown sugar and flour, mixed spice and butter. Mix well then spread in a roasting pan. Bake for 10 minutes, stir well then continue baking and stirring until golden and crumbly. Cool. Store in an airtight container in the fridge or freezer.
To serve, spread a little of the crumble on four serving plates. If the lemon curd is thick, stir in a little lemon juice. Mix well, until smooth. Dollop some onto each plate. Break each meringue into 3 pieces. Place creatively on top of the lemon curd. Add a scoop of sorbet on the side. Serve with whipped cream. -Serves 4