Kingfish, brassica and gascony butter
35 minutes
Preparation time
30 minutes
Cooking time
4 serves


4 x 90g pieces kingfish fillets, skin off, bloodline removed

1 tablespoon olive oil

Murray River Sea Salt

White pepper

½ cup raisins

12 medium-size cauliflower florets, petals separated

1 tablespoon parsley, finely chopped

Pickled Vegetables

300ml white wine vinegar

250ml water

225g sugar

8 Brussel sprouts, petals separated

8 purple sprouting broccoli

Gascony Butter

250g butter, room temperature

2 garlic cloves, roasted

1 teaspoon sweet paprika

1 teaspoon parsley, finely chopped

2 teaspoons Dijon mustard

½ teaspoon cayenne pepper

½ teaspoon nutmeg

2 tablespoon flat leaf parsley, chopped

1 tablespoon flat leaf parsley, finely chopped, extra

Murray River Salt to taste


Picked Vegetables

1.Combine vinegar, water and sugar in a medium pan and cook on medium heat, Induction setting 6, until the sugar has dissolved.

2.Place the sprouts, cauliflower and sprouting broccoli in a perforated tray and steam at 100°C for 3 minutes. Plunge into iced water to stop cooking. Drain on paper towel.

3.Place cooled cauliflower and Brussel sprout petals into the pickling liquid and set aside until required.


1.Place raisins in a small bowl and cover with water, set aside for at least 15 minutes.

2.Place fish in a Steam Oven at 85°C and cook for 7-8 minutes.

3.Remove the fish from the oven and rest for 5 minutes before serving.

Gascony Butter

1.Place the butter in a bowl of an electric mixer fitted with a paddle and beat until pale and creamy.

2.Gradually beat in the remaining ingredients.

3.Place the butter mixture in a small pan on medium heat, Induction setting 5-6, cook stirring constantly for approximately 4 minutes, or until the shallot has softened. Keep warm on Induction setting 1 while plating up.

4.Heat gascony butter in a medium size pan, on medium heat, Induction setting 6. Add the cauliflower and parsley cook for 3 minutes.

To Serve

1.Place 2 pieces of fish on each plate.

2.Scatter the vegetables around each plate and drizzle with Gascony butter. Serve remaining Gascony butter in a jug.



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