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

For further information on courses in culinary
visit cit.edu.au phone (02) 6207 3188 or
email [email protected].