Ep 26 - Leather Jacket with Apples
EP 26 Amy Shields
Leather Jacket with Apples and Rye berry Sauce
4 medium potatoes, peeled and chopped into 3cm cubes
100 ml full cream milk
120 grams butter
4 x 150 gram skinless leather jacket fillets
2 rashers bacon
2 granny smith apples, peeled and chopped
1 cup fish stock
¼ cup rye berries, half crushed and half cut in half plus more for garnish
salt and pepper, to taste
- Place potato in a saucepan, cover with water and set over high heat. Bring to a boil, reduce heat and allow to simmer until potatoes are tender and falling apart. Remove from heat, drain and return potatoes to saucepan. Add milk and 50 grams butter and mash until smooth. Season to taste and set aside, keeping warm.
- Meanwhile, place 20 grams butter in a frypan and set over medium heat. Once melted, add apple and cook until just starting to caramelise. Add stock and cook until the apples are very soft and falling apart. Mash apple, add crushed rye berries and allow to cook for a few more minutes. Remove from heat and pass through a fine sieve into a clean saucepan. Return to heat, season and add 20 grams butter whisking well to combine. Once butter and apples are well combined add rye berry halves, season and stir to combine. Set aside, keeping warm.
- Add 10 grams butter to a frypan set over medium heat, add bacon and cook until crispy. Remove from heat, crumble and set aside on paper towel. Return frypan to medium heat, add remaining 20 grams butter, add the fish fillets and cook 2 minutes per side. Remove from heat.
- To serve, place fish fillets on plates. Transfer potato puree to a piping bag and pipe onto plates. Drizzle with sauce and sprinkle with bacon crumbs. Garnish with rye berries.