Market fish fillet with crushed potato, grilled shallot, smoked bacon, lemon, baby capers

Market fish fillet with crushed potato, grilled shallot, smoked bacon, lemon, baby capers – Serves 4

 4 fish fillets around 110g each

500g chat potato cooked until tender

100g smoked bacon diced and sauté lightly

1 eschallot diced

2 cloves of garlic

1Tb mixed herbs Parsley, chives, shallots

Kewpie to bind all together

4 shallots

100g unsalted butter

10g baby capers

1 lemon segmented and juiced

 

  • Mix cut potato, sautéed bacon, eschallot and garlic together and bind with kewpie, check seasoning and fold through herbs
  • Set aside ready to serve
  • Cook fish skin side down over moderate heat as not to burn the fish,
  • Keep close eye on the skin should be nice and golden
  • Add butter and turn fish over
  • Place potato onto service plates and place fish on top
  • Place lemon and capers into frypan with the remaining butter and check seasoning
  • Place sauce onto fish and serve

 

Prepared by:
Ivonne Nathan
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology

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