Jewfish Fillet, Potato, Fennel Croquettes, Kale Leaves, Asparagus & Miso Butter

Pan-Roasted Jewfish, Potato, Fennel Croquettes, Kale Leaves, Asparagus & Miso Butter

Ingredients (Serves 2)

2 jewfish fillets or cod, skin on*
Extra – virgin olive oil
Sea salt & cracked pepper
1 bunch asparagus, woody ends trim
½ bunch kale, stalks removed
Nasturtium for garnish
Potato Fennel Croquettes
1 cup potato (starchy), peeled, chopped
2 tablespoons shallots (scallions), sliced
½ cup fennel, finely diced
1 tablespoon butter
¼ teaspoon fennel seeds
Plain flour for dusting
1 egg, beaten with milk
Panko breadcrumbs
Vegetable oil or grapeseed oil for frying
Miso Butter
2 tablespoon white miso
60g (2oz) unsalted butter, room temperature

Method

  1. For the croquettes: Steam potatoes until soft. In a pan add butter, fennel, shallots (scallions) and fennel seeds and cook until fennel is soft, without colouring. Place potato and fennel in a food processor and blitz until smooth, if potato seems too soft, dry out more in the microwave, set aside to cool. Roll potato into small balls and then roll in flour, egg wash and panko breadcrumbs until coated. Place in the fridge for at least 1 hour before cooking or if making the day before place in an airtight container lined with absorbent paper. You can re-roll the croquettes just before cooking to reshape.
  2. For the miso butter: Mix butter and miso and place on plastic wrap. Roll up using your hands to form a log shape, twist the ends and place in the fridge until firm.
  3. For the kale and croquettes: Heat the oil in a large saucepan or fryer to 190° (375°F). Rinse kale leaves under cold water and dry leaves very well, tear leaves into ten smaller pieces and carefully place kale leaves in oil and cook for 30 seconds, (hold a lid close by if some oil splatters), drain leaves on paper towel. Then continue to cook the croquettes, carefully place each ball into the oil, stirring a little, so they don’t stick to the bottom. Cook until golden brown and drain on absorbent paper ready, keep warm until ready to serve. You can place them in a low oven if needed.
  4. Rub fish fillets with olive oil and season with salt and pepper. Place fish in a non-stick pan skin side down, over medium-high Cook for 4-5 minutes or until skin is crisp and golden. Turn and cook for 2 minutes or until fish flakes is cooked through. Larger fillets sear all sides in the pan then place on a baking tray and bake at 180° C (350°F) for 4-5 minutes or until fish is cooked through, remove from the oven ready for serving.
  5. Steam asparagus until just tender, (the asparagus needs to be a little crunchy) ready for serving.

To Serve

On two serving plates place fish fillet just off centre, arrange three croquettes around the fish, and three asparagus spears. Arrange kale leaves around the fish and place a slice of miso butter on top. Garnish with nasturtium leaves and serve.

Chef's Notes

Step one and two can be prepared the day before. You can use any white fish fillets for this recipe skin on or off.

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