The Cook and the Chef

Fish (3x26)

Ημερομηνία προβολής: Αυγ 06, 2008

Back from their New Zealand Food Adventure Maggie and Simon again set their sights on local produce, enjoying two excellent fish; King George Whiting and Mulloway. Simon takes his nephew, Harry, on a trip to the local port side markets where they’re entertained by more than a few characters spruiking their wares. Harry is not to keen on the sea food on offer but doesn’t mind a bit of King George Whiting. Convinced that this is a fish for even the fussiest of fish eaters, Simon decides to cook some up. In the kitchen Simon dazzles with a Whiting Paupiette. Little moulds are cleverly lined with whiting fillets and filled with a creamy flat head and scallop mousse. The moulds are lightly steamed and served with a buttery beurre blanc; it’s simple, impressive on the plate, and perfect on the palate. Maggie lightly pan fries her whiting in nut brown butter and serves with crunchy home made chips. The real star of her fish and chip dish is a tartare sauce made with creamy mayonnaise which is textured and flavoured with a stunning combination including capers, cornichons and lemon zest. Ever interested in efforts to develop sustainable fisheries Simon sets out to Port Lincoln on South Australia’s Eyre Peninsula. Here, fisherman Jo Ciura takes Simon out to see the magnificent Mulloway being farmed. Once a plentiful fish it has been seriously depleted in the wild but the sustainable aquaculture practises Simon observes means there is now a good supply, and pressure on the wild stock is reduced. In the kitchen Simon makes Mulloway Quenelles, shaping Mulloway that is pureed with egg white and cream into football shapes before poaching. The Quenelles are served again with his delicious beurre blanc and salmon roe that Simon describes as “bubbles of beautiful”. Maggie also purees her Mulloway and combines it with the lovely salty flavours of capers and anchovies to make rustic, flavoursome fish patties. Recipes: - Whiting Paupiette - Mulloway Quenelles