INGREDIENTS
4 x 90 g pieces kingfish fillets, skin off, bloodline removed
1 tablespoon olive oil
Sea Salt
White pepper
½ cup raisins
12 medium-size cauliflower florets, petals separated
1 tablespoon parsley, finely chopped
Pickled Vegetables
300 ml white wine vinegar
250 ml water
225 g sugar
8 Brussel sprouts, petals separated
8 purple sprouting broccoli
Gascony Butter
250 g 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
Salt to taste
Miele Accessories
METHOD
Picked Vegetables
- Combine vinegar, water and sugar in a medium pan and cook on medium heat, Induction setting 6, until the sugar has dissolved.
- 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.
- Place cooled cauliflower and Brussel sprout petals into the pickling liquid and set aside until required.
Fish
- Place raisins in a small bowl and cover with water, set aside for at least 15 minutes.
- Place fish in a Steam Oven at 85°C and cook for 7-8 minutes.
- Remove the fish from the oven and rest for 5 minutes before serving.
Gascony Butter
- Place the butter in a bowl of an electric mixer fitted with a paddle and beat until pale and creamy.
- Gradually beat in the remaining ingredients.
- 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.
- 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
- Place 2 pieces of fish on each plate.
- Scatter the vegetables around each plate and drizzle with Gascony butter. Serve remaining Gascony butter in a jug.
APPLIANCE / FUNCTION
Shannon Bennett
In 2011, acclaimed Australian chef Shannon Bennett undertook the greatest challenge of his life – moving his award winning Vue de monde restaurant to the dramatic new location on the 55th floor of Melbourne’s iconic Rialto building. From the beginning, Shannon’s goal has been to make Vue de monde Australia’s most sustainable restaurant. More than 50 cutting-edge technologies are being utilised, from an E-water system to ‘cold kitchen technology’ (no exposed flames or gas)
