by chef Garth Almazan of Leeto
Serves 4
ingredients
sautéed new potatoes
- 300g waxy new potatoes
- 120ml sunflower or olive oil
- salt to taste
lemon beurre blanc
- ½C dry white wine (such as Sauvignon Blanc)
- 2T lemon juice
- 2T finely chopped onion
- 2T heavy cream
- 200g cold unsalted butter, cut into 1cm cubes
- salt to taste
- 1 pinch cayenne pepper (optional)
tomato, olive and caper salsa
- 200g cherry tomatoes, halved
- 4T baby capers
- 4T pitted Kalamata olives
- 2t chopped chives
- 1 ½t fresh lemon juice
- 2T extra virgin olive oil
- salt and black pepper
sautéed
asparagus, broccoli, red onion and chilli
- 2T olive oil
- ½ small red onion, finely chopped
- 2T red chilli, chopped
- 250g broccoli, cut into florets
- 16 asparagus spears, chopped diagonally
- juice of half a lemon
- salt and pepper
cape bream
- 1T olive oil
- 4 x 200g Cape bream fillets, skin on and boned or use other sustainable fish such as yellowtail
- salt and freshly ground pepper
- 50g butter
- ½ lemon, pips removed
method
sautéed new potatoes
- Cut the potatoes in half.
- Bring a large pan of water to the boil and cook the potatoes for 3 minutes.
- Drain and shake out onto a kitchen paper-lined tray and leave to cool.
- When ready to serve, heat the oil in a large non-stick frying pan until you can feel a high heat rising. If your pan isn’t large enough, fry the potatoes in two batches – rather than crowding them. Have kitchen paper ready to drain them on.
- Add the potatoes in a single layer, not too tightly packed. Turn the heat to medium high, so that the potatoes sizzle, but don’t stir until they start to brown underneath.
- Turn them all evenly 2 or 3 times until nicely browned all over – this can take about 7 minutes.
- Scoop out with a large slotted spoon and place on kitchen paper to get rid of excess oil.
- Sprinkle with sea salt.
lemon beurre blanc
- Place wine, lemon juice, onion, and cream in a saucepan. Bring to a simmer over medium to high heat.
- Reduce heat to medium, and let simmer until liquid is reduced by about 75%, 4 to 5 minutes.
- Reduce heat to the lowest setting and whisk in about 2 cubes of butter. Keep butter moving until it melts.
- When melted, add a few more cubes, whisking continuously so butter emulsifies into the wine/lemon juice mixture.
- Continue to add butter, a few cubes at a time until all of it has been incorporated and the sauce has a thick, luxurious texture, 4 to 6 minutes.
- Remove from heat. Taste for seasonings and add a pinch of salt and cayenne, if desired.
- Keep warm.
tomato, olive and caper salsa
- In a small bowl, combine the tomatoes, capers, olives, chives, lemon juice and olive oil.
- Season and stir ingredients to combine.
sautéed aspar
agus, broccoli, red onion and chilli
- Heat 1T of olive oil over a medium heat in a large frying pan; add red onion and cook for 5 minutes or until softened.
- Add chilli and cook for another 1 minute.
- Meanwhile, place broccoli and asparagus in a steamer and cook for 3 minutes or until vegetables are just tender.
- Add lemon juice to the onions and chilli and cook for 1 minute.
- Add vegetables and remaining oil, season well and toss the vegetables.
- Remove from the heat and keep warm.
cape bream
- Heat the olive oil in a large frying pan and add the seasoned bream fillets, skin side down.
- Cook for a couple of minutes until the skin is just beginning to crisp, then add little knobs of butter to the pan around each bream fillet and cook for another couple of minutes until the skin is crisp.
- Turn the bream fillets over and cook for another 3 to 4 minutes until cooked through. This will depend on the thickness of the fillets.
- Squeeze the lemon juice over the bream fillets and keep warm.
plating
- Pour lemon beurre blanc on plate and swirl to cover the whole plate.
- Arrange sautéed potatoes and vegetables neatly on plate and then top with the fish fillets.
- Spoon some of the salsa over.
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