Episode 5 - Pan Seared Flat Head
Pan Seared Flat Head with Potato Puree and Salsa Verde
1kg potatoes, peeled, cut into medium sized pieces
60 ml thickened cream
90g unsalted butter
175 ml olive oil
2 cloves garlic, finely chopped
1 tablespoon capers
2/3 cup roughly chopped parsley
2/3 cup roughly chopped dill
2/3 cup roughly chopped chives
2/3 cup lemon juice
1/3 cup plain flour
8 flathead fillets
parsley leaves for garnish
dill leaves for garnish
- Place chopped potatoes in a medium saucepan filled with cold water, place onto the stove at medium heat and bring to the boil. Meanwhile, warm cream in a small saucepan being careful not to boil. Once potatoes are tender, drain and pass through a small drum sieve. Add 60g of the unsalted butter and warmed cream and mix until smooth. Season to taste and set aside, covered to keep warm.
- Heat 10ml of the oil in a small saucepan and lightly fry garlic and capers until soft. Place parsley, dill, chives, lemon juice, lightly fried capers, garlic and 125 ml olive oil into a food processor and blend until just smooth. Set aside.
- Place flour onto large plate or dish. Coat flathead fillets with flour on both sides, season and set aside. Heat remaining oil and butter in a large frypan. When butter beings to froth, add flathead fillets and cook for 2 minutes on each side.
- To serve, spread some salsa verde on each plate. Top, with potato puree, place fish fillets on top and garnish with parsley and dill leaves.