4 x 90g pieces kingfish fillets, skin off, bloodline removed
1 tablespoon olive oil
Murray River Sea Salt
½ cup raisins
12 medium-size cauliflower florets, petals separated
1 tablespoon parsley, finely chopped
300ml white wine vinegar
8 Brussel sprouts, petals separated
8 purple sprouting broccoli
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
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.
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.
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.