BLUE EYE TREVALLA WITH TONG HO MASH & BROCCOLINI

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PREP TIME 30 minutes
COOK TIME 15 minutes
SERVES 2

INGREDIENTS

2 fillets blue eye trevalla

1/2 lemon

1/4 bunch tong ho, chopped roughly

3 potatoes

3 tbsp cream

1 bunch broccolini

1 bulb roasted garlic

3 tbsp butter

2 tbsp vegetable oil

1 tsp salt

1/2 bunch chives, chopped 1 inch

2 tbsp water

2 dollops salsa verde

Olive oil, to drizzle

METHOD

Step 1 

Boil the potatoes with the skin on until tender, then mash them using either a hand masher or a potato ricer. In a small saucepan, melt the butter over medium heat until it starts to foam, then add the cream and bring it to a simmer. Once it simmers, gradually add the mashed potatoes in thirds, stirring until you get a smooth, creamy mash. Add the tong ho and chives, stirring until the vegetables just begin to wilt.

Step 2

Heat a pan to high heat and add some oil. Sprinkle salt on the presentation side of the fish, then gently place it presentation side down in the pan. Cook until it turns golden and crispy, then flip and cook the other side until the muscle fibres just start to separate. Set the fish aside to rest while you finish the rest.

Step 3

In the same pan used for the fish, return it to the heat and cook the broccolini until it starts to crisp up. Add a splash of water and cook until the broccolini is tender.

Step 4

To plate up, place half the broccolini on each plate and drizzle with olive oil and lemon juice. Add half of the mashed potato on top, then place the fish on the mash and finish with a dollop of salsa verde on each piece of fish. Enjoy!